Roast the almond flakes without fat in a frying pan until golden brown. Rinse the watercress and pluck the leaves from the stems. Rinse the apples, quarter them, remove the core and cut them into sticks, then mix them with lemon juice and 2 tablespoons of apple syrup. Stir through the apple cider vinegar with salt, pepper and 1 pinch of sugar, then with 5 tablespoons of oil. Mix the watercress and apple slices with the salad dressing.
Heat the butter and remaining oil in a large frying pan. Season the veal medallions with salt, season with pepper, roast in the frying pan for about 2 min on each side, lift out of the frying pan and keep warm. Deglaze the roast stock with veal stock and white wine and cook at high temperature for about 3-4 min until thick. Add whipping cream to the sauce and cook for about 5 min. Season the sauce with salt, pepper and the remaining apple syrup, stir in half of the almond flakes.
Fold the salad again, arrange in the middle of 4 serving plates and sprinkle with the remaining almond flakes. Arrange the veal medallions around the salad and pour the sauce over them.
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