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Creamy herb sauce paired with succulent grilled pork cutlets makes for one of those unforgettable meals everyone will just crave for. With a side of golden crispy pommes Pont Neuf (Parisian fried potatoes), this is sure to become a favourite of your guests.


Watch the Grilled Pork Cutlet Béarnaise recipe video

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The mild, delicate flavour of pork pairs perfectly with the rich, robust flavour of béarnaise sauce made with Knorr Hollandaise Sauce. Now, see a tip on the ideal side dish to accompany this meal.


Get a tip on the best side dish for your pork cutlet!

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Chef’s tips & techniques

  • For the salad, use crispy dried vegetables.
  • Instead of pork ribs, you can use chicken or even salmon – they all work well with béarnaise sauce.
  • Nutritional tip: Replacing pork with chicken or salmon lowers the fat while still delivering a good amount of protein.

 

FAQs

What is tarragon vinegar?
Regular white wine vinegar infused with tarragon.

Can I use regular vinegar?
Tarragon is an important flavour in this dish, but you can use regular vinegar if you add some tarragon leaves.

 

Ingredients

Pork cutlets

  • 10 pork cutlets with long bones


Salad

  • 4 pieces lettuce
  • 3 types of beetroots
  • 10 spring onions
  • Fennel tops
  • Vinaigrette


Pommes Pont Neuf

  • 10 large potatoes


Bearnaise sauce

  • 350ml Knorr Hollandaise Sauce 
  • 10ml tarragon vinegar
  • 1 bunch tarragon 

 

Preparation

Pork cutlets

  • Grill the pork cutlets on both sides
  • Season with salt and pepper
  • Bring them to the right level of doneness in the oven
  • Season again with salt and black pepper


Salad

  • Clean and wash the lettuce in ice water
  • Boil the beetroots, peel them and cut them in very thin slices
  • Blanch the spring onions, then cut lengthwise
  • Dry the slices of beetroot and the spring onion in the oven on a low temperature until they become crispy
  • Season with salt
  • Season the lettuce with vinaigrette and add all the vegetables together to create the salad
  • Garnish with fennel tops


Pommes Pont Neuf

  • Peel and wash the potatoes
  • Cut potatoes in bars approximately 5 x 2 x 2cm 
  • Blanch the potatoes in boiling water with salt until they are soft
  • Let them cool down
  • Bring oil to a temperature of 185°C
  • Deep fry the potatoes until golden and crispy 
  • Season with salt


Bearnaise sauce

  • Heat Knorr Hollandaise Sauce
  • Add tarragon vinegar
  • Chop the leaves of the tarragon and add to the sauce


Assembly

  • Finish the salad and add the crispy vegetables
  • Slice the cutlets and plate   
  • Put the pommes Pont Neuf next to the cutlet or serve them separate
  • Finish with the béarnaise sauce 

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