List of Ingredients
- Mixed salad greens
- 1 of 4 ounce fresh porcino mushroom
- 24 of shrimp
- 2 of eggs
- Allpurpose flour
- Fresh bread crumbs
- Pine nuts
- Mint
- Butter
- Extravirgin olive oil
- Salt
Method
Clean the porcino mushroom and cut into thin slices. Shell the prawn tails, leaving only the telson; open them in half lengthwise and cut out the dark vein. Flatten them slightly with a meat tenderizer.
Flour the prawns, place a slice of mushroom on 12 of them, then close them like a sandwich with the other 12 tails. Dip the shrimp sandwiches in the beaten eggs, then in the breadcrumbs. Fry them twice in a pan, adding 3 tablespoons of oil and a knob of butter each time.
Brown them for 1 1/2 minutes on each side, adding salt upon turning. Heat 3 tablespoons of oil in another pan and brown a tablespoon of coarsely chopped pine nuts, then add the remaining porcini mushrooms, chopped with a knife, and the salad cut into small pieces with 10-12 mint leaves.
Sear for 30 seconds then turn off heat. Serve 3 mini cutlets per person, accompanying them with the pine nut salad.