Grilled Pork Cutlet Béarnaise
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, this is sure to become a favourite of your guests.
Ingredients
Pork Cutlets
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Pork Cutlets (with long bones) 10 pc
Salad
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Lettuce 4 pc
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Types of Beetroots 3 pc
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Spring Onion 10 pc
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Fennel Tops
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Vinaigrette
Pommes Pont-neuf
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Large Potato 10 pc
Bearnaise Sauce
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Tarragon Vinegar 10 ml
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Tarragon 1 bunch
Preparation
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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.
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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.
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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.
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Bearnaise Sauce
- Heat the Knorr Hollandaise Sauce.
- Add tarragon vinegar.
- Chop the leaves of the tarragon and add to the sauce.
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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.
