Grilled Pork Cutlet with Bearnaise Sauce
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
Grilled Pork Cutlet with Bearnaise Sauce
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Pork Cutlets
Pork Cutlet, bone in, trimmed and cleaned
/g
1200.0 g
0%
Salad
Mixed Salads, washed and cleaned
/g
80.0 g
0%
Spring Onions, blanched and cut lengthwise
/g
200.0 g
0%
Red Beetroots, sliced thinly and blanched
/g
30.0 g
0%
Golden Beetroots, sliced thinly and blanched
/g
30.0 g
0%
Chioggia Beetroots, sliced thinly and blanched
/g
30.0 g
0%
Fennel, sliced
/g
30.0 g
0%
Vinaigrette
Lemon Juice
/g
100.0 g
0%
Extra Virgin Olive Oil
/g
100.0 g
0%
Salt
/g
2.0 g
0%
Crispy Potato
Potato, washed and peeled
/g
500.0 g
0%
Bearnaise Sauce
Knorr Garde d'Or Hollandaise Sauce 1L
/g
350.0 g
0%
Tarragon Vinegar
/g
10.0 g
0%
Tarragon, chopped
/g
10.0 g
0%
Before Serving
Popcorn
/g
50.0 g
0%
Lavender Flower
/g
5.0 g
0%
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Pork Cutlets
-
Pork Cutlet, bone in, trimmed and cleaned 1200.0 g
Salad
-
Mixed Salads, washed and cleaned 80.0 g
-
Spring Onions, blanched and cut lengthwise 200.0 g
-
Red Beetroots, sliced thinly and blanched 30.0 g
-
Golden Beetroots, sliced thinly and blanched 30.0 g
-
Chioggia Beetroots, sliced thinly and blanched 30.0 g
-
Fennel, sliced 30.0 g
Vinaigrette
-
Lemon Juice 100.0 g
-
Extra Virgin Olive Oil 100.0 g
-
Salt 2.0 g
Crispy Potato
-
Potato, washed and peeled 500.0 g
Bearnaise Sauce
-
Tarragon Vinegar 10.0 g
-
Tarragon, chopped 10.0 g
Before Serving
-
Popcorn 50.0 g
-
Lavender Flower 5.0 g
Preparation
-
Pork Cutlets
- Grill the pork cutlets on both sides.
- Season with salt and pepper.
- Bake in oven at 160 degree Celsius for 10 mins.
-
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.
-
Vinaigrette
- In a mixing bowl, mix well lemon juice and salt.
- Slowly whisk in olive oil till mixture emulsify.
-
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.
-
Bearnaise Sauce
- Heat up the Knorr Hollandaise sauce.
- Add tarragon vinegar.
- Fold in chopped tarragon.
-
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.
