Cutlets with cress and nut topping
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Cooking tools:
- Grill
- Mixing bowl
- Pastry brush
- Tongs
- Spoon
- Plate
Ingredients
- 30 g light sultanas
- 30 g hazelnuts
- 1 organic lemons
- 30 g cress
- 4 pork chops
- ½ tsp Fine Food Murray River Salt Flakes
- 1 ½ tbsp olive oil
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