Tagliatelle with Schnitzel Strips in Creamy Orange Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 thin pork schnitzel or turkey schnitzel
- 1 onion (s)
- 4 tablespoon oil
- 250 ml cream
- 100 g cheese, rated
- 2 orange (s), the juice it
- 400 g taliatelle
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the schnitzel, pat dry and cut into strips approx. 1 cm thick. Peel the onion and cut into small cubes. Add the water for the pasta (about 1 1/2 - 2 liters).
- Heat the oil in a large pan and fry the meat in it for about 8-10 minutes, until the meat has a nice color. Now add the onion and sweat everything again for about 2 minutes. Deglaze the meat with the cream and slowly bring to the boil.
- When the pasta water boils, lightly salt and add the tagliatelle. Prepare according to the instructions on the package.
- When the cream is boiling, add the orange juice (if you don`t have fresh oranges, you can also use 75-100 ml of the orange juice you bought) and bring to the boil again briefly. Now sprinkle the cheese and let it melt while stirring.
- Finally, season the sauce with salt, pepper and parsley. When the pasta is ready, drain and serve with the sauce.
- You can also prepare this dish without meat. I then replace the schnitzel with approx. 250-350 g mushrooms (fresh or frozen). The preparation method remains the same. In addition, you can use 125 ml cream and 125 ml low-fat milk (instead of 250 ml cream) and grated light cheese (instead of normal cheese) for a lower-fat variant.
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