Pork escalope on vegetables with chervil-hollandaise

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash broccoli and cut into florets. Peel and chop the stalk. Wash and peel the carrots and cut them lengthwise into slices with a peeler. Steam broccoli in a little salted boiling water for eight minutes.

2. 2

   Add the carrots in the last three minutes and cook until done. Drain vegetables, collect vegetable water and measure 1/8 litre. Wash meat, dab dry and season with salt and pepper. Heat oil in a pan and fry the escalopes on each side for three minutes.

3. 3

   Dice butter. Heat vegetable water in a pot and stir in sauce powder. Bring the sauce to the boil and gradually add butter over a low heat. Wash the chervil, dab dry and chop finely, except for a little to garnish.

4. 4

   Stir the chervil into the hollandaise. Arrange cutlets and vegetables on a plate and pour the hollandaise sauce over them. Serve garnished with chervil.

Nutrition Facts

KCAL
470 kcal

CARBS
8 g

FATS
33 g

PROTEINS
34 g