Summary

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

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Instructions

1. Wash the orange, dry it and finely rub the peel (be careful, the whites are bitter).
2. Wash the rocket, pluck the stems and, if necessary, roughly chop.
3. Bring the pasta water to the boil and cook the spaghetti al dente according to the instructions on the packet.
4. 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.
5. 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.
6. Drain the pasta, mix with the rocket and serve both together.