Turkey Schnitzel in Orange Cream with Rocket Spaghetti
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g turkey schnitzel
- 1 orange (s), peel abrasion (untreated)
- 4 tablespoon vegetable oil
- 100 ml broth, or white wine
- 200 ml cream, (or milk / cream 50:50)
- salt
- pepper
- possibly chili powder
- 250 g spahetti
- 125 g rocket
Print Recipe
Pin Recipe Instructions
- Wash the orange, dry it and finely rub the peel (be careful, the whites are bitter).
- Wash the rocket, pluck the stems and, if necessary, roughly chop.
- Bring the pasta water to the boil and cook the spaghetti al dente according to the instructions on the packet.
- Dab the schnitzel, season with salt and pepper and cut diagonally into strips. Heat the oil in a sufficiently large pan and fry the pieces of meat well over medium heat. Then take it out of the pan onto a plate and cover it with aluminum foil.
- Add the stock or white wine to the roasting set (deglaze) and add the cream (or cream & milk), orange peel and chilli. Bring to the boil briefly, season with salt and pepper and add the meat.
- Drain the pasta, mix with the rocket and serve both together.
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