for 4 person

1 bunch	chervil
1 bunch	parsley
1 bunch	chives
1 dl	walnut oil
½ tsp	salt
a little	pepper
	clarified butter, for frying
4	pork cutlets (e.g. leg) (each approx. 150 g)
½ tsp	salt
a little	pepper

How it's done

To make the sauce, roughly chop the herbs, puree with the oil, season.

For the escalopes, heat the clarified butter in a frying pan. Fry the meat for approx. 3 mins. on each side, season. Serve the steaks with the herb dressing.

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