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Pork Cutlets

  • Pork Cutlet, bone in, trimmed and cleaned 1200 g

Salad

  • Mixed Salads, washed and cleaned 80 g
  • Spring Onions, blanched and cut lengthwise 200 g
  • Red Beetroots, sliced thinly and blanched 30 g
  • Golden Beetroots, sliced thinly and blanched 30 g
  • Chioggia Beetroots, sliced thinly and blanched 30 g
  • Fennel, sliced 30 g

Vinaigrette

  • Lemon Juice 100 g
  • Extra Virgin Olive Oil 100 g
  • Salt 2 g

Crispy Potato

  • Potato, washed and peeled 500 g

Bearnaise Sauce

Before Serving

  • Popcorn 50 g
  • Lavender Flower 5 g
  1. Pork Cutlets

    • Grill the pork cutlets on both sides.
    • Season with salt and pepper.
    • Bake in oven at 160 degree Celsius for 10 mins.
  2. Salad

    • Blanch the spring onions, 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.
  3. Vinaigrette

    • In a mixing bowl, mix well lemon juice and salt.
    • Slowly whisk in olive oil till mixture emulsify.
  4. Crispy Potato

    • Cut potatoes in bars approximately 5X2X2 cm.
    • Blanch the potatoes in boiling water with salt until they are soft.
    • Let the cool down.
    • Bring oil to a temperature of 185 degrees Celsius.
    • Deep-fry the potatoes until golden and crispy.
    • Season with salt.
  5. Bearnaise Sauce

    • Heat up the Knorr Hollandaise sauce.
    • Add tarragon vinegar.
    • Fold in chopped tarragon.
  6. Before Serving

    • Dress the salad, plate it and stick the crispy vegetables in.
    • Slice the cutlet.
    • Put the pommes pont-neuf next to the cutlet or serve them separate.
    • Drizzle béarnaise sauce.
    • Ready to serve.
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