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Pork Cutlets

  • Pork Cutlets (with long bones) 10 pc


  • Lettuce 4 pc
  • Types of Beetroots 3 pc
  • Spring Onion 10 pc
  • Fennel Tops
  • Vinaigrette

Pommes Pont-neuf

  • Large Potato 10 pc

Bearnaise Sauce

  • Knorr Hollandaise Sauce 1L 350 ml
  • Tarragon Vinegar 10 ml
  • Tarragon 1 bunch
  1. 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 with salt and black pepper.
  2. 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.
  3. 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.
    • Remove the pistil from the zucchini flower and trim the stem.
    • Stir fry the flower in vegetable oil and season with salt.
  4. Bearnaise Sauce

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

    • 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.