Home › The Principles of Cookery › Prawn Cutlets

Prawn Cutlets

Take as many prawns as you require cutlets, remove the shells and heads, but leave the tails. Slit the prawns down the middle, and gently beat them flat with a rolling-pin; season with salt and pepper, brush them with the yolk of egg, and dredge with flour. Fry in butter over a moderate fire to a rich bright brown. Fry a few sprigs of parsley in the same butter, and lay them on the prawns as a garnish.