Recipe

Pork Cutlets With Shrimp And Bernaise Sauce Recipe


Pork Cutlets With Shrimp And Bernaise Sauce Recipe Chefmeow / All my dishes
2 months, 3 weeks ago
PORK CUTLETS WITH SHRIMP AND BÉARNAISE SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Teak Estate in Montgomery, Texas in 1990.
Prep:10m Cook:20m Servings:4

Chefmeow

 Does this look good? Yeah! / Nope
Fans
Ingredients
  • 1 bunch asparagus spears ends trimmed
  • 8 ounces baby shrimp
  • 1 cup water
  • 1 cup white wine
  • 1 lemon sliced
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 pork cutlets lightly pounded
  • 2 tablespoons butter divided
  • 1 shallot chopped
  • 1 tablespoon fresh tarragon chopped
  • 1 tablespoon olive oil
  • Béarnaise Sauce:
  • 1/4 cup fresh tarragon chopped
  • 2 shallots minced
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 3 egg yolks
  • 1/2 cup butter melted and hot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

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

Recent Gawkers
Not quite what you're looking for? See more Main Dish / Pork
Comments
No comments yet


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Pork Cutlets With Shrimp And Bernaise Sauce Recipe

Tool Box

url
Digg! add to del.icio.us stumble upon
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to chefmeow [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

5

Average score: 5 / 5
No. of ratings: 1
You need to be logged in to rate a recipe.
Who Liked This?
Recipe Honors

Similar Recipes

Related Recipes

Groups

This recipe belongs to the following groups:
This recipe isn't in any groups
You need to be logged in to add a recipe to a group

Related Menus

Related Tags

Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Catfish Recipe - White Chicken Chilli Recipe - Venison Sausage Recipe - Chinese Dinner Recipe - Delicious Recipes - Free Breakfast Recipe - German Food Pics - Ham Glaze Recipe - Spinich Dip - Beef Stroganoff - Onion Salsa - Italian Salads - Strawberry Drop Cake Recipe -gum - Fast Recipe - Hard Roll Recipe - Pocketbook Rolls Recipe - Easy Pot Pie - Cake Mix Pumpkin Bars - Crockpot Pork Steak Recipes - Delicious Recipes - Oven Fried Shrimp - Crispy Chicken Batter - Shrimp Crab And Corn Soup - How Long Do I Cook Salmon On The Grill -