Recipe: Escalope of Foie Gras with Cantal

1 Place your escalopes on a plate heading to the freezer for 10 minutes.

2 Meanwhile melt butter with a drop of oil in a pan then place your apple slices, season them, and when they are cooked turn off the heat and cover them.

3 Remove your foie gras escalopes from the freezer, season them, then dip them in beaten egg then in the breadcrumb mixture, repeat the operation 2 more times.

4 In a large pan pour just a little oil then place your escalopes and sear them 3 minutes on each side, turn off the heat and cover your pan.
Plating
Warm your apples and escalopes a little then arrange them harmoniously on hot plates with the mini peppers around and a few drops of Molasses around.