PARMESAN BRUSSELS SPROUTS

PARMESAN BRUSSELS SPROUTS 1/2 cup vegetable oil 1 cup Panko 1/3 cup freshly grated Parmesan 1 tablespoon cajun seasoning 1 pound brussels sprouts, trimmed 1/2 cup all-purpose flour 2 large eggs, beaten Heat vegetable oil in a large skillet over medium high heat. In a large bowl, combine Panko, Parmesan and cajun seasoning; set aside. Working in batches, dredge brussels sprouts in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add brussels sprouts to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.