Beat lightly with a mallet or rolling pin.
Heat fat and oil in a frying pan, then fry escalopes for 2 mins on each side.
Remove from pan and wipe pan with kitchen paper.
Return escalopes to pan, together with the juniper berries, orange rind and prepared Sauce Bercy.
Cook over a gentle heat for 10 mins, or until thoroughly cooked.
Stir in the soured cream then gently reheat.
Arrange on a warm serving platter, garnish, and serve with freshly cooked vegetables.