- 1 x 2 kg pack Woolworths beef lasagne
- 120 g flour
- Sea salt and freshly ground black pepper, to taste
- 3 free-range eggs, lightly beaten
- 200 g Panko breadcrumbs
- Vegetable oil, for deep frying
Turn the lasagne out onto a chopping board and cut into 16 equal squares (freeze before to make cutting easier).
Place the flour in a shallow bowl and season with salt. Place the eggs and panko crumbs in separate bowls.
Heat the oil in a large saucepan. Dust the lasagne squares in the flour and gently shake off the excess. Dip into the egg, then into the panko crumbs. Fry until golden and crispy, about 1–2 minutes on each side. Drain on kitchen paper and season to taste.
Cook's note: These meaty bites make a satisfying party snack. We’re calling them the new chilli popper!