Name: Schnitzel with wine sauce
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 5.00 pork schnitzels gently flattened with a meat mallet; salt and freshly ground black pepper; 60.00 g breadcrumbs fresh; 50.00 g almonds ground; 80.00 ml fresh parsley finely chopped; 1.00 ml dried thyme; 1.00 garlic cloves, finely crushed; 30.00 g flour cake; 2.00 eggs extra large, whisked; oil for frying; 125.00 ml cream; 125.00 ml milk; 15.00 ml brandy; 125.00 ml wine white; 15.00 ml sugar; 5.00 ml mustard powder; salt and freshly ground black pepper to taste; 7.00 ml cornflour

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Ingredients (18)

5.00	pork schnitzels — gently flattened with a meat mallet
	salt and freshly ground black pepper
60.00 g	breadcrumbs — fresh
50.00 g	almonds — ground
80.00 ml	fresh parsley — finely chopped
1.00 ml	dried thyme
1.00	garlic — cloves, finely crushed
30.00 g	flour — cake
2.00	eggs — extra large, whisked
	oil — for frying

SAUCE

125.00 ml	cream
125.00 ml	milk
15.00 ml	brandy
125.00 ml	wine — white
15.00 ml	sugar
5.00 ml	mustard — powder
	salt and freshly ground black pepper — to taste
7.00 ml	cornflour

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Method:

Lightly season both sides of the schnitzels with salt and pepper.
Mix the breadcrumbs, ground almonds, parsley, thyme and garlic on a large platter.
Roll each schnitzel in the cake flour, dip it in the whisked egg and finally roll it in the breadcrumb mixture. Chill for about 1 hour.
Fry in hot oil until both sides are browned. Do not overcook or the schnitzels will become dry and tough.
Place on a hot serving platter and serve with the following sauce:
In a saucepan, blend all the ingredients for the sauce, except the cornflour. Bring to the boil, reduce the heat and simmer until the sauce has reduced slightly.
Blend the cornflour with a little water to form a smooth paste. Add to the sauce and simmer until the sauce comes to the boil and thickens. Stir continuously.
Serve with the schnitzels.