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.