I experiemented with the idea of seafood and garlic sauce matched with lamb. The cutlets stack well while the prawns provide texture and flavour. Delicious served with crispy jacket potatoes and steamed broccoli or string beans.


  • 6 french cutlets

  • 10 king prawns peeled

  • 1 cup dry white wine

  • 3 tblspns garlic butter

  • .25 cup cream

  • 3tbl spns freshly ground black peppercorns

  • 2 tspns dried chilli flakes

  • 4 washed new potatoes skin on

  • .5 cup vegetable oil

  • 2 tblespns rosemary

  • 2 tblspns sea salt

  • 250g broccoli


  • 1.

    Put oil into a large frying pan and sear the cutlets to medium rare

  • 2.

    Set aside and keep warm

  • 3.

    Wipe pan clean and reheat

  • 4.

    Put 4tbspns oil and 3tblspns garlic butter into same pan

  • 5.

    Add prawns and brown both sides till golden incolour

  • 6.

    Add 1 cup of dry white wine and deglaze the pan

  • 7.

    Add another 2 tblspns of garlic butter and .25 cup of cream

  • 8.

    Season to taste

  • 9.

    Add dried chilli flakes to taste

  • 10.

    Place lid on pan simmer 4-5 minutes

  • 11.

    Part boil potatoes, drain and pat dry

  • 12.

    Put oil in a separate pan

  • 13.

    Shallow fry potatoes with rosemary, juice from .25 lemon, tblspn sea salt and tblspn of pepper

  • 14.

    Fry till potatoes are golden brown

  • 15.

    Cut brocolli into florets and steam

  • 16.

    Stack three cutlets

  • 17.

    Top with garlic butter sauce and 5 prawns

  • 18.

    Serve with crispy potatoes and broccoli

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 957kj
  • Fat Total 86g
  • Saturated Fat 22g
  • Protein 12g
  • Carbohydrate 29g
  • Sugar 4g
  • Sodium 997mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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