Season cutlets with pepper and marinate in Calvados for about 30 minutes. Rinse apples, quarter, remove core, cut into wedges and marinate. Remove cutlets from marinade, drain and season with salt. Heat clarified butter in a frying pan and roast the cutlets for 2-3 minutes on each side.
Sauté apples, add marinade and stir through. Season the stock. Arrange the cutlets with the apples and pour the stock over them.
Serve with herb butter and baguette.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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