Serves 4

• 600 g veal liver in slices
• 50 g butter
• 1 teaspoon of olive oil
• 1 peeled cleaned and diced Kiku apple
• 1 teaspoon of chopped parsley
• salt, pepper
• 1 teaspoon of flour
• approx. 0.1 l of broth

Preparation:
Heat the butter and olive oil in a pan.
Flour the slices of veal and brown them in the hot oil.
Add the diced apple, season with salt and pepper. Pour over the broth, sprinkle with parsley and serve.