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  • New Zealand Woman’s Weekly

    Kids in the KITCHEN

    Oct 02, 2022 5 minutes

    Crispy herb & parmesan prawn cutlets

    SERVES 4 PREP + COOK TIME 40 MINS

    500g uncooked peeled medium prawns, deveined, with tails on
    ¾ cup (110g) plain flour
    1 egg, beaten lightly
    1 cup (75g) panko breadcrumbs
    ½ cup (40g) finely grated Parmesan
    1 tablespoon finely chopped fresh parsley

    Vegetable oil, for deep-frying

    Tartare sauce, lemon wedges, to serve

    1 Butterfly the prawns by running a sharp knife down the back of each prawn almost all the way through.

    2 Season flour. Dust prawns in flour, one at a time, shaking off excess. Dip into egg, then press into combined panko, parmesan and parsley. Place on a tray and refrigerate for 5 minutes.

    3 Heat oil in a large saucepan over high heat until a pinch of crumbs sizzle as soon as they

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