Apples and onion
Brunoise the apples and onion, season with salt, pepper and dill, mix and then leave to rest in the fridge for 2 hours. Spread them out in a roasting tin and caramelise them on the outside using a kitchen blowtorch.

Meat
Trim the excess fat off the meat, cut into slices approximately 5 cm thick and dress with salt, oil, mixed herbs and the juice of one apple. Leave to marinate for 20 minutes, turning the meat every 10 min.

Next, chargrill over a high heat for approx. 1 minute on each side, gently smoking with some herbs during cooking by placing the herbs on the embers. Allow the meat to rest at 60 °C for at least 5 minutes.

Breadcrumbs
Pour a drizzle of oil into a pan and add the finely chopped dill, parsley and thyme along with the breadcrumbs, a pinch of salt and ground pepper, and toast until golden.

Once the meat has rested, slice it into cutlets using a knife, arrange on a plate and season with salt, then top with the breadcrumbs, without piling on too much, and garnish with the caramelised apple and onion.