Marinated Cutlets

Cutlets rinse, dry and season with pepper. Put meat, peaches with juice and fruit brandy in a suitable bowl, marinate for half an hour.

Take out the cutlets, dry them and turn them in the flour on the other side. Salt. Roast in hot oil for about 6 minutes. Remove, keep warm. Drain the peaches. Add butter to the frying fat and warm the peaches briefly in it. Add marinade. Arrange cutlets, peaches and roasted pine nuts. Add the roast stock. Garnish with lemon balm if desired.

Serve with mashed potatoes.

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