Sage Veal Cutlets with Apple Slices

Ingredients

• 4 large apples
• 1 tbsp oil
• 1 tbsp Lemon Juice
• salt, pepper from grinder
• 8 veal cutlets (60g each)
• 2 tbsp olive oil
• 2 tbsp butter
• 12 sage leaves
• 250 ml dry cider
• 1-2 tbsp sauce thickener

Instructions

1. 1.

   Preheat oven to 200°C (gas level 5, convection: 180°C). Wash apples and use an apple corer to remove the core. Slice apples into about 1.5 cm thick rounds.

2. 2.

   Mix oil with lemon juice, a pinch of salt and pepper. Brush the apple slices with this mixture. Quickly sear in a pan. Place on a baking tray. Bake for 5-8 minutes until firm but not too soft.

3. 3.

   Season the cutlets with salt and pepper. Heat olive oil and butter in a skillet. Brown the cutlets. Add sage leaves. Deglaze the pan with cider and thicken with sauce thickener. Adjust seasoning.

4. 4.

   Reassemble the apples, placing the cutlets between the slices. Serve together with the sauce.