Schnitzel with almonds

• 4 veal or 4 beef schnitzel
• 14 cup flour
• 2 eggs
• 1 cup dry breadcrumbs
• 13 cup grated parmesan cheese
• 3 ounces ground almonds
• 13 cup chopped parsley
• 14 teaspoon thyme
• 1 clove garlic
• salt and pepper
• 4 tablespoons oil
• 1 tablespoon brandy
• 12 cup dry white wine
• 12 cup cream
• salt and pepper

1. Combine breadcrumbs, cheese, almonds, parsley, thyme, salt and pepper.
2. Roll schnitzels in flour, dip in beaten eggs, coat with breadcrumb mixture, pressing on firmly.
3. Refrigerate 30 minutes to firm crumbs.
4. Saute crushed garlic and steaks in hot oil, cook both sides until golden and cooked through.
5. Remove from pan, keep warm while preparing sauce.
6. ---------Sauce--------.
7. Drain excess oil from pan, add brandy, wine,salt and pepper.
8. Boil for a few minutes, stirring in all brown pan drippings.
9. Remove from heat, stir in cream, reheat gently.

veal, flour, eggs, breadcrumbs, parmesan cheese, ground almonds, parsley, thyme, clove garlic, salt, oil, brandy, white wine, cream, salt

Taken from www.food.com/recipe/schnitzel-with-almonds-9762 (may not work)