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Grilled Pork Cutlet Béarnaise
Grilled Pork Cutlet Béarnaise – - Recipe

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.

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Ingredients

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Pork cutlets

  • 10 pork cutlets with long bones

Salad

  • Lettuce 4.0 pc
  • 3 types of beetroots
  • Spring Onions 10.0 pc
  • Fennel tops
  • Vinaigrette

Pommes Pont Neuf

  • Large Potatoes 10.0 pc

Bearnaise sauce

  • Knorr Hollandaise Sauce 1L 350.0 ml
  • Tarragon Vinegar 10.0 ml
  • 1 bunch tarragon

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.

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Preparation

  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 again 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 and pepper
    • 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 and pepper

  4. Bearnaise sauce

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

  5. 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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