Veal Escalope Stuffed with Apples

Try this delicious pasta dish:

Remove the skin from the apple, quarter it and cut it into fine slices.

Put some olive oil in a frying pan and brown the apple slices lightly in it. Add sugar beet syrup, a pinch of black pepper and mint and cook.

Slice the cutlets very thinly (best between a freezer bag), season with salt and pepper. On the right half of the meat, put a blob of apple mixture form and fold the left half of the meat over it. Press the edges firmly until smooth.

Fry the stuffed cutlets in a frying pan with olive oil on both sides for about 1 minute, then remove and keep warm. In the frying pan sauté shallot cubes and garlic, extinguish with white wine, add sage and cook a little bit. Also add the gravy that came out of the cutlets. Add 1 tsp of cold butter to the sauce and season.

Arrange the cutlets, pour a little sauce over them and bring to the table.

Serve with Schupfnudeln or white bread.

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