Crispy seed and herb-crumbed schnitzel
500g lamb schnitzel, sliced into small pieces 2 free range eggs 1⁄4 cup sesame seeds 1⁄4 cup pumpkin seeds 1⁄4 cup sunflower seeds 2 garlic cloves, finely minced 2 tbs dried rosemary or oregano 1 tbs sea salt 1 tsp pepper
Using a meat tenderiser, pound each piece of schnitzel 3-4 times on both sides. This helps prevent the meat from being too chewy. In a shallow bowl, whisk the eggs and set aside. In a separate shallow bowl, mix the seeds, garlic, dried herbs, salt and pepper. Dip each piece of schnitzel in the beaten egg, then in the seed mix. Put a large frying pan on a medium heat and grease with butter or a little olive oil. Grill the schnitzel for 3-4 minutes on each side, or until golden and crispy. Serve with a salad.