- Batten out the lamb cutlets between 2 sheets of cling-film until they’re quite thin, but retain their shape.
- Dip into the beaten egg, then coat both sides with our BASKETCASE TURMERIC & PISTACHIO DUKKAH pressing the coating into the meat.
- Heat the oil in a shallow fry-pan on a medium heat, and pan fry the cutlets for 2 minutes each side. Allow to rest.
- The cutlets will still be pink and juicy inside, but the outside should be a crunchy golden brown.
- Serve with spicy hummus and salad. We love these with polenta chips.

Pork and Prawn Flat Sausage Roll
METHOD Source: https://www.caremepastry.com.au/recipe/pork-and-prawn-flat-sausage-roll/

