Season the cutlet with salt and brown well in half of the light butter in a casserole together with half of the finely diced onions. Pour half of the clear soup, add the bay leaf and peppercorns and let it stew for about 45 minutes with the pot closed, meat side up, in the heated oven (E:200 degrees, G:3).
In the meantime, peel and dice the potatoes and the remaining onions. Peel the apples, cut them into quarters and remove the core. Melt the remaining fat in a frying pan, add potatoes and onions, season lightly with salt and roast until onions are lightly browned. Next, pour potatoes and onions into the casserole and place the meat, now bone side up, on top of the potatoes. Place apple quarters in the hollow of the ribs and sprinkle with marjoram. Pour the rest of the clear soup and cook the dish in the closed saucepan (about 20 minutes), turning the potatoes once on the other side. Put the cutlet with the apples in a suitable dish and arrange the potatoes all around.
Other : about 20 min.
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