My daughter Natalie is the designated Shrimp Cutlet cook. Why? Because, she is very patient, and she is excellent at making them. We buy jumbo shrimp that she cleans and flattens with precision. From start to finish this recipe takes close to two hours because she makes so much, but they are unbelievably delicious and great for Po Boys the next day.
2 dz. jumbo shrimp
3 cups bread crumb - season with garlic, parsley, oregano, salt & pepper
3 garlic cloves, chopped very small
pepper to taste
3 stems & leaves of parsley, chopped
1 tsp. oregano
1 cup flour for dredging
2 beaten eggs for dipping
2 cup vegetable oil for frying (use deep fryer- much easier).
Peel and de-vein shrimp (vein is black string on back of shrimp). Gently slit open the shrimp to form a flat cutlet. Dip in flour, beaten eggs, and seasoned breadcrumb. Fry in skillet (or deep fryer) with vegetable oil. Fry till fork inserts easily or about five minutes for each shrimp. Do not allow oil to get too hot. If you use a deep fryer, stabalize oil at 375º this will definitely save on time and mess. Serve with lemon wedges and a hearty salad. If you're not watching calories, add garlic bread and you will have the best dinner - ever!