1. Wash and dry the escalopes, cut off any skin and flatten each cutlet evenly with the ball of your hand. Heat the butter in a frying pan and fry the escalopes for 3-4 minutes each side, until brown and crisp.
2. After turning, season to taste. Remove the cooked escalopes from the pan and keep them hot on a warm plate.
3. Dilute the cooking juices in the pan with the hot stock, stir in the cream and boil up once.
4. Crumble the lovage or sage and add to the sauce. Season to taste.
Serve with: rice pyramids and broccoli, and radiccio salad