Apple in Veal Schnitzel

1. Peel and quarter the large apple and then cut into fine slices. Put some extra fine olive oil in a pan and lightly brown the apple slices in it. Add the sugar beet syrup, the tip of a knife, black pepper and the finely chopped mint.
2. The veal escalopes are plated very thinly between two cling films with a plating iron or the bottom of a pan. Season with salt and white pepper. Fold it in the middle and put a good dollop of the previously prepared apple mixture on one half of the meat and place the other half of the meat on top. Press the edges firmly and pin with wooden sticks.
3. Fry the filled schnitzel in a pan with extra fine olive oil on both sides for about 1 minute, then remove and keep warm.
4. In the pan, sweat the finely diced shallot and the squeezed garlic in it, deglaze with dry white wine. Add the sage strips and let everything boil down a little. Also add the meat juice that has leaked out of the schnitzel. Add a teaspoon of unsalted, cold butter to the sauce and season to taste with salt and pepper.
5. Arrange the filled veal schnitzel, pour some sauce over them and serve.
6. Either a crusty white bread, e.g. Baguette or potato noodles are served. As a drink, the cider or apple wine (Ebbelwoi, as the Hessians call it) go well.

Variation:

1. The veal schnitzel filled in this way can also be panned, but it is a matter of taste and appearance.

A notice:

1. Instead of veal schnizel, you can also add pork tenderloin.
2. If you like, you can also add other fruits. It goes z. B. the Williams pear, the peach, but also exotic fruits are suitable, z. B. the mango, lychees, papaya.