For the escalopes with pear and camembert, quarter and peel the pears, removing the stalks and the core. Cut the quarters like a fan and immediately sprinkle with lemon juice.
Put the flour on a plate – salt and pepper the cutlets and turn them in the flour. Heat the oil in a frying pan and sear the cutlets well on both sides over medium heat.
Place the cutlets side by side in a baking dish. Place pear fans on top of the cutlets. Cut the Camembert into thin slices and spread over the top.
Bake in the preheated oven at 170 °C for approx. 15 min. Serve the escalopes garnished with 1 tablespoon each of cranberries and parsley.