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No..but I've used a pistachio mint Gremolata atop lamb. As far as the filling....you'd need some sort of a binder for the ground pistachios.....were you going to cut a hole in the cutlet to put that mix in or do it as a roulade and slice it down for presentation......
 

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I don't understand what you mean by making a small insert. Are you using a cutlet, a chop or a roast or are you going to use a die to pop out a circle replacing it with the mix then sautéing it up? The only kind of filling I can think of is using a wet bread stuffing to bind the pistachio's, that should keep the color you seek, however, if you pan sear it, it might brown it off losing the color effect you seek. More details would help the vision.
 
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