Tagliatelle with schnitzel strips in orange cream sauce

Ingredients for 4 servings:

• 4 thin pork or turkey cutlets
• 1 onion(s)
• 4 tbsp oil
• 250 ml cream
• 100 g cheese, grated
• 2 orange(s), the juice
• 400 g tagliatelle
• salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and fruity delicious

Wash the schnitzels, pat dry, and cut into strips about 1 cm thick. Peel the onion and dice into small cubes. Boil water for the pasta (about 1 1/2 – 2 liters). Heat the oil in a large pan and fry the meat for about 8 – 10 minutes, until the meat is nicely browned. Add the onion and sauté everything for another 2 minutes. Deglaze the meat with the cream and bring to a slow boil. When the pasta water boils, add a little salt and add the tagliatelle. Cook according to the package instructions. When the cream boils, add the orange juice (if you don’t have fresh oranges, you can also use 75 – 100 ml of store-bought orange juice) and bring back to a boil briefly. Sprinkle in the cheese and stir until melted. Finally, season the sauce with salt, pepper, and parsley. When the pasta is ready, drain and serve with the sauce. This dish can also be prepared without meat. I replace the schnitzel with about 250-350 g of mushrooms (fresh or frozen). The preparation method remains the same. For a lower-fat version, you can also use 125 ml of cream and 125 ml of semi-skimmed milk (instead of 250 ml of cream) and grated light cheese (instead of regular cheese).