Pork Medallions with Cornflakes Crust and Herb Remoulade

For the pork medallions with cornflakes crust and herb remoulade, first prepare the herb remoulade. Put the egg yolks in a bowl, mix thoroughly with lemon juice until a homogeneous mass is formed.

Add a small amount of sunflower oil drop by drop to the egg yolk, continuing to stir non-stop until the oil is no longer visible. Then add another small amount of oil and stir back in completely, continuing in this manner until the mixture gradually becomes lighter in color, thicker, and a spreadable mass.

Drain capers and cornichons well and chop finely. Mix with sour cream, garlic, parsley and chives and fold into the remoulade. Season to taste with salt, pepper, sugar and lemon juice.

Cover the herb remoulade and refrigerate. For the cornflake crust, crush unsweetened cornflakes in a mortar, mix well with cream cheese, Parmesan cheese, organic egg, chives and lemon zest. Season the mixture with sea salt and pepper.

Preheat the oven to 180 degrees. Rinse the medallions, pat dry, wrap each with a strip of bacon, secure with kitchen twine.

Heat the sunflower oil in a non-stick pan, fry the medallions for 1-2 minutes on each side until light brown, season with salt and pepper, remove and place on a baking tray.

Spread the cornflake mixture on each medallion, flatten and place the medallions on the top rack in the stove and

Preparation Tip:

Pork medallions with cornflakes crust and herb remoulade goes well with braised vegetables, roast or parsley potatoes, cone croquettes, baguette, and fresh salad.

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