Zuericher Geschnetzeltes

I remember having Geschnetzeltes at least twice a month when I was younger. First came the Zuericher Geschnetzeltes, but inspired by her weekly woman’s magazine, my mother soon added all sorts of things to her Geschnetzeltes. Two family favourites were Geschnetzeltes with asparagus and curried Geschnetzeltes with tinned peaches (still my number 1 among the all the Geschnetzelte).
There are times when your body screams for the comfort food from your childhood. Plus, I found a pack of dried Spaetzle in my cupboard, had turkey breast and cream at home, so nothing could stop me… apart from the lack of white wine. Time to improvise then: a splash of white wine or cider vinegar diluted with some water turned out to be a rather successful substitute. Zuericher Geschnetzeltes, for 2
: 250g thinly sliced turkey breast
: 1 small onion
: 100ml single cream
: splash of white wine or cider vinegar
: lemon pepper
: salt
: small bunch of parsley

Fry the onion in a little olive oil until soft. Add turkey breast. Once the meat has browned a little, add a splash of vinegar and some 150ml of water. Let the liquid reduce a little, then pour in the single cream. Season with lemon pepper and salt, sprinkle over some fresh parsley and serve with Spaetzle.