Breaded Roast Pork
Remove crust from toast. Process toast in a food processor until only crumbs remain. Rinse parsley, pat dry, pluck leaves and chop. Toast almonds until golden brown in a dry pan. Mix breadcrumbs, chopped parsley, egg yolks and almonds together. Season with salt and pepper.
Preheat oven to 175°C (approximately 350°F). Rinse roast, pat dry and season with salt and pepper. Heat oil in a Dutch oven and sear roast on all sides. Place in oven and roast for 45 minutes. After 25 minutes, top with almond mixture. Peel onions and coarsely chop. Rinse fennel, cut in half, remove stalk and cut into thin slices. Then cut slices in half. Peel papaya, cut in half, remove seeds and cut into wedges. Boil wine and broth in a pot. Add chevril and onion. Boil over low heat until reduced by half. Whip cream until thick. Add to pot and boil again. Bind with 30 grams (approimately 1 ounce) butter flakes and mix with an electric hand mixer. Season with salt, peper and lemon juice. Heat remaining butter in a pan and saute fennel for 5 minutes. Add papaya and season with salt, pepper and a pinch of sugar to taste. Cut roast into slices and serve with vegetables and sauce.