Pork Cutlet with Tuna Sauce

Heat the fat in a frying pan. Roast the meat for 3 min on each side, season, remove from the frying pan and keep warm. Dump the fat and boil off the drippings with the white wine. Drain the fish, mash it with a fork in the frying pan. Add the whipping cream and bring to the boil. Cut the anchovy fillets and add them.

Blend the sauce with a hand blender and heat repeatedly. Season with salt and pepper, balsamic vinegar and lime juice. Place the cutlets on plates, pour the sauce over them, sprinkle with chervil and decorate with lime slices.

Tip: Instead of clarified butter, you can also use butter in most cases.

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