Veal Escalope with Curry Sauce

Wash the veal cutlets, pat dry and cut a deep pocket, salt and pepper. Clean, wash and cut the spring onion into small rolls. Heat the butter in a pan and sauté the onion rolls in it. Peel and slice the banana and immediately sprinkle with 1 tablespoon of lemon juice. Fill the cutlets with the spring onions and the bananas and close the opening with a toothpick. Finally, coat them in flour. Heat oil in a pan and fry the cutlets for 5 minutes on each side, remove and keep warm. Deglaze the pan with veal stock and bring to a boil. Next, wash, peel, quarter, core and dice the apple. Add the apple cubes to the sauce with the curry powder and simmer for about 5 minutes. Season the sauce with salt, pepper and the remaining lemon juice. Finally, refine with crème fraîche. Arrange the cutlets together with the sauce and garnish with herbs. As a side dish go very well with spaetzle.

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