Super thin breaded shrimp cutlets fried and served with a simple arugula salad tossed with lemon and olive oil, topped with shaved Parmesan. It’s a classic dish that’s delicious and easy to prepare.
1: Set up a breading station with 3 bowls: one with seasoned flour (salt and pepper), one with beaten eggs, and one with breadcrumbs.
2: Butterfly the large shrimp and dip them in flour, then eggs, and lastly breadcrumbs.
3: Fry the breaded shrimp in oil until golden, about 1-2 minutes per side.
4: Drain the fried shrimp on paper towels and squeeze lemon juice on top.
5: For the salad dressing, juice one large lemon and whisk in 3 tablespoons of olive oil, salt, and pepper.
6: Drizzle the dressing over arugula and toss lightly to combine.
7: Serve the salad over the shrimp and shave Parmesan on top.
