4 veal cutlets
6 cloves of garlic, sliced thin
3 slices of bread
1 brown onion, roughly chopped
½ tsp smoked paprika
2 tbsp fresh thyme leaves
2 fresh bay leaves
200ml dry white wine
300ml chicken stock
80g flaked almonds
2 tbsp parsley, roughly chopped
Juice of ½ a lemon
Salt and pepper
50ml olive oil
2 tbsp plain flour
Heat a large pan and pour in half the olive oil, then toss in the sliced bread and half the sliced garlic and fry until lightly brown, remove from the pan and set aside.
Re-heat the pan and pour in the remaining oil, dust the veal cutlets with the flour and a pinch of salt and pepper then fry the cutlets on both sides until just sealed (do not colour too much,) then remove from the pan and set aside.
Add the onions, the rest of the garlic, thyme, bay leaves and smoked paprika and cook until the onions are just soft then pour in the wine and allow to boil and pour in the stock, return the veal to the pan and bring to a gentle simmer for about 50 minutes.
Place the almonds and parsley into your food processor along with 80% of the sauce in the pan and blend until smooth.
Pour the blended almonds and stock mix back into the pan and simmer for 5 minutes, squeeze in the lemon juice, season to taste and serve.