Beat the slices of meat with a meat mallet to soften and thin them, then flour them.
Lightly toast the pine nuts in a large non-stick pan and set aside.
In the same pan, sauté the chopped shallot with a little oil, then add the meat and deglaze with the wine.
When the wine has evaporated, remove the meat and keep it warm, then, still in the same pan, brown the apricots and plums (pitted).
Add the meat again and cook everything together for a couple of minutes.
When cooked, add the toasted pine nuts.
The escalopes with apricots and plums are ready, serve them immediately.
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