for 4 person

Meat

1 tbsp	clarified butter
700 g	pork cutlet (loin)
1 tsp	salt
a little	pepper

Sauce

200 g	blue and white grapes (seedless if possible), halved
½ bunch	flat-leaf parsley, finely chopped
2 dl	full cream
	salt and pepper to taste
4 tbsp	flaked almonds, toasted

How it's done

Meat

Heat the clarified butter in a frying pan, fry the cutlets for approx. 1 1/2 mins. on each side, season and keep warm.

Sauce

Place the grapes and parsley in the same pan. Pour in the cream, bring to the boil, reduce the heat, simmer the sauce for approx. 2 mins., season.

Pour the sauce over the cutlets, garnish with the flaked almonds.

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