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.

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.
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.
- Remove the pistil from the zucchini flower and trim the stem.
- Stir fry the flower in vegetable oil and season with salt.
Bearnaise Sauce
- Heat the Knorr Hollandaise Sauce.
- Add tarragon vinegar.
- Chop the leaves of the tarragon and add to the sauce.
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.