Heat the butter in a frying pan. Sauté the onion, add the pears and celery and cook briefly. Add the honey and the remaining ingredients, mix carefully, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a medium heat. Allow the pears to cool a little.
To make the marinade, combine the lemon juice, oil, mustard and pepper. Coat the meat with the marinade on both sides, cover and marinate for approx. 30 mins. Salt the meat. Heat the clarified butter in a frying pan. Brown the cutlets for approx. 2 mins. on each side, only turning when a crust has formed. Reduce the heat, cook for a further 4 mins. on each side. Serve with the pears.