Oyster lovers, rejoice! There’s no deep-frying required to enjoy plump, crispy-on-the-outside and tender-on-the-inside breaded oysters. We nestle the baked oysters on a bed of Caesar-dressed romaine lettuce for a unique hors d’oeuvre or party snack. The recipe easily doubles for a crowd.
Special Diets:
Method
Preheat the oven to 400F. Line a small baking sheet with parchment paper.
Place flour in a small shallow bowl.
In another shallow bowl, beat together egg and 1 tablespoon water until smooth.
In a third bowl, stir together panko, salt and cayenne.
One at a time, roll oysters in flour, dip in egg, coat in panko and place on the prepared baking sheet.
Lightly coat oysters with spray oil.
Bake until browned and crispy, about 12 minutes.
Meanwhile, separate lettuce into leaves.
Cut enough leaves so you have 12 (2-inch) squares of lettuce.
Place on a platter.
Very thinly slice some of the remaining leaves so you have 1 1/2 cups loosely packed lettuce.
In a bowl, toss sliced lettuce with dressing.
Divided dressed lettuce among lettuce squares and top with a hot oyster. Serve immediately.
Nutritional Info
Serving Size
2 bites
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.