Lemon spaghetti with small thyme slices

Ingredients for 4 servings:

• 4 thin turkey cutlets
• 1 small onion(s)
• 3 cloves garlic
• 5 stalks of thyme
• 1 small lemon(s), organic
• 2 tbsp butter
• 400 g whipped cream
• 200 ml chicken stock
• 500g spaghetti
• salt and pepper
• 3 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the schnitzel, pat dry, and cut each into two pieces. Peel the onions and garlic. Finely dice the onion and thinly slice the garlic. Wash the thyme and pick off the leaves. Wash the lemon in hot water, pat dry, and finely grate half of the zest. Then squeeze the lemon juice. Heat the butter and sauté the onions. Add the cream, stock, and lemon zest and bring to a boil. Simmer the sauce for about 20 minutes until it thickens. Cook the spaghetti in plenty of salted water until al dente. Heat oil in a large pan and fry the schnitzel for about one minute on each side, frying the garlic and thyme in the process. Season with salt and pepper. Season the lemon sauce with salt, pepper, and 3-4 tablespoons of lemon juice. Mix the spaghetti with the sauce.