Blending two cultures together, this recipe adds a British twist to an Italian favourite. Try this out on your roast dinner this week for a surprising change.
First, pre-heat the oven to 180 degrees Celsius. Place each escalope between cling film and use a mallet to hammer each one until it is as thin as possible.
Next, prep your fruit and vegetables. This includes, slicing your apple and garlic, chopping the thyme and sage, and crushing the sliced almonds. Then, combine them all into one bowl.
Place a handful of your mixture into the middle of each flattened escalope. Roll up each escalope and secure with string.
Dip each roll into the ground almond, coating well. Then, add each one to a roasting tray, alongside sliced shallots, and pour over the cider.
Cover the roasting tray with kitchen foil and cook in the oven for 25 to 30 minutes.
Serve with a salad to side.