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