4 veal escalopes
1 glass of red wine
Sauté the escalopes in butter, and season with salt and pepper. Roughly chop the prunes and boil them in ½ a glass of wine with a pinch of nutmeg for 2 minutes. Add a splash of wine to cool the prunes down a little. Blend the prunes and the wine to make a sauce. Once the escalopes are cooked, deglaze the pan with the remaining wine and add the sauce. Serve immediately, pouring the sauce over the escalopes. Serve with fresh pasta or steamed potatoes.