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Home Spinach Crab Dip With Chili

Pork Cutlets with Shrimp and Bernaise Sauce Recipe

Ingredients

How to make it

  • Blanch asparagus tips in simmering water then drain and set aside.
  • Poach shrimp in water, white wine and lemon slices until warmed through and set aside.
  • In shallow dish combine flour, salt and pepper then dredge the veal cutlets.
  • In sauté pan over medium heat melt 1 tablespoon butter and fry pork 3 minutes per side.
  • Remove pork to a warm platter then using same pan melt remaining butter.
  • Stir in shallots and tarragon then add oil, asparagus and shrimp then sauté 2 minutes to warm.
  • Place asparagus and shrimp on top of each cutlet then drizzle with béarnaise sauce and serve hot.
  • Combine tarragon, shallots, vinegar and wine over medium high heat.
  • Bring to a simmer and cook until reduced by half then remove from heat and set aside.
  • Place a stainless steel bowl in a saucepan containing simmering water or use a double boiler.
  • Whisk the egg yolks until doubled in volume.
  • Slowly add the melted butter and continue beating until sauce is thickened.
  • Stir in reserved shallot reduction then season with salt and pepper.

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The Cook

chefmeow Garland, TX

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