Prawn cutlets with broccoli and capers

Name: Prawn cutlets with broccoli and capers
Cook time: 30 min
Ingredients: 500g broccoli; 3 tbs extra virgin olive oil, plus 100ml for frying; 1 medium onion, cut into small dice; 1 clove garlic, minced; Salt and pepper; 1kg large king prawns, peeled, tails on and butterflied; 80g plain flour; 2 eggs, well beaten; 150g breadcrumbs; 6 tbs salted capers, rinsed, dried

Steve Manfredi

March 5, 2012

Prawn cutlets with broccoli and capers.Domino Postiglione

Time:< 30 mins

Crunchy prawns and broccoli shine together in this Steve Manfredi dish.

Ingredients

500g broccoli
3 tbs extra virgin olive oil, plus 100ml for frying
1 medium onion, cut into small dice
1 clove garlic, minced
Salt and pepper
1kg large king prawns, peeled, tails on and butterflied
80g plain flour
2 eggs, well beaten
150g breadcrumbs
6 tbs salted capers, rinsed, dried

Method

Cut broccoli from stem into small florets. Trim tougher part of stems and discard. Cut tender part of stem into small, bite-size pieces and keep separate from florets.
Heat 3 tbs oil in a pan and gently fry onion, garlic and broccoli stem pieces for 2 minutes. Add florets and 3-4 tablespoons water and simmer until tender but still textured - about 5 minutes. Season with salt and pepper, remove from heat and let cool.
To crumb the prawn cutlets, set up three plates: flour, beaten eggs and breadcrumbs. Dust each cutlet in flour, then dip in egg, then in crumbs. Heat remaining oil in a frypan until it just starts to smoke. Fry cutlets a few at a time. Drain on absorbent kitchen paper. Strain hot oil into a bowl, removing any crumbs. Reheat in frypan and fry capers until crisp. Serve cutlets on broccoli and scatter capers on top.
Wine: Chardonnay