Summary

Ingredients

• 500 g turkey schnitzel
• salt
• pepper
• 2 tablespoon flour
• 4 onion (s)
• 1 lemon (s), untreated
• 400 g pear (s), ripe but firm
• 50 g clarified butter
• 200 ml vegetable stock
• 120 g double cream cheese with herbs
• 1 dash sweet cream

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Instructions

1. Cut turkey schnitzel into thin strips, season with salt and pepper. Flour the meat all around.
2. Cut the peeled onions into six wedges. Rub the lemon peel and set aside, squeeze out the juice. Halve and core the washed pears. Cut into one centimeter thick wedges and mix immediately with the lemon juice so that they do not discolour.
3. Heat 10 g clarified butter in a large pan and fry the onions in it over medium heat until light brown on all sides. Remove. Put another 10 g clarified butter in the pan and fry the pears that have drained in a sieve (collect the juice!) In it for two to three minutes, then remove them. Put the rest of the clarified butter in the pan and fry the meat for a few minutes while turning.
4. Then add onions, 2 tablespoons of the collected lemon juice, grated lemon zest, vegetable stock, cream cheese and a dash of cream to the meat, bring to the boil and cook covered over a mild heat for 7 minutes. Season again and season again if necessary. Fold the pears into the sliced meat and serve.
5. Cranberries and spaetzle are enough.