A spicy cotoletta-style shrimp cutlet, pan-fried and served with a side salad.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Shrimp (minced) | 12 oz | ||
| Cornstarch | 1 tablespoon | ||
| Flour | ½ cup | ||
| Salt | 1 teaspoon | ||
| Black Pepper | 1 teaspoon | ||
| Cayenne Pepper | 1 teaspoon | ||
| Egg (beaten) | 2 | ||
| Panko Breadcrumbs | 1½ cups | ||
| Red Pepper Flakes | 2 teaspoons | ||
| Canola Oil | ½ cup | ||
| Pineapple (sliced) | ½ cup | ||
| Rice (optional) | — |
| Name | Rarity | Needed | |
|---|---|---|---|
| Salad greens | 2 cups | ||
| Small Dill Pickles (sliced) | ½ cup | ||
| Dried Apricots (diced) | ½ cup | ||
| Celery (sliced) | ½ cup | ||
| Red Wine Vinaigrette | 2 tablespoons |
Directions
Mince the shrimp into smaller pieces, but do not over-mince so the cutlet has some texture. Pat the shrimp dry and dust with cornstarch.
12 oz Shrimp
Divide the mixture into 4-6 flat patties. In order to bread the patties, you will need to make three stations, each in its own bowl: Flour, Egg, then Panko. The steps below detail how to make each station.
Flour Station: Mix the flour, salt, black pepper, and cayenne pepper in a bowl. Cover the patty on all sides with the flour, making sure it is entirely dusted.
½ cup Flour 1 teaspoon Salt 1 teaspoon Black Pepper 1 teaspoon Cayenne Pepper
Egg Station: Beat the eggs in a bowl. Wash the patty in the beat egg.
2 Egg
Panko Station: Mix the panko breadcrumbs and red pepper flakes together. Coat the patty in the panko mixture.
1½ cups Panko Breadcrumbs 2 teaspoons Red Pepper Flakes
Heat the oil in a pan over medium-high heat. Place the patties onto the oil and fry the one side until it is golden brown, about 3-5 minutes.
½ cup Canola Oil
Flip over the patty so you can fry the other side. Place one or two pineapple slices onto the cooked side while the other side is frying. Fry for about 3 minutes.
½ cup Pineapple (sliced)
While the patties fry, you can make the salad. Slice the pickles into coins, slice the celery, and dice the dried apricots. Toss the ingredients with the salad greens and vinaigrette until coated.
2 cups Salad Greens ½ cup Small Dill Pickles ½ cup Dried Apricots ½ cup Celery 2 tablespoons Red Wine Vinaigrette
When the cutlets are done frying, serve them together with the salad and, optionally, some rice!