Instructions

1. Batten out the lamb cutlets between 2 sheets of cling-film until they’re quite thin, but retain their shape.
2. Dip into the beaten egg, then coat both sides with our BASKETCASE TURMERIC & PISTACHIO DUKKAH pressing the coating into the meat.
3. 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.
4. The cutlets will still be pink and juicy inside, but the outside should be a crunchy golden brown.
5. Serve with spicy hummus and salad. We love these with polenta chips.