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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