Turkey and orange strips

Ingredients for 6 servings:

• 1 kg turkey breast or chicken fillet
• 1 orange(s), untreated, zest
• 4 tbsp flour
• 50 g butter
• 2 tbsp oil, neutral (e.g. sunflower oil)
• 300 ml orange juice
• salt and pepper
• Paprika powder, sweet
• Cayenne pepper
• 3 tbsp mango chutney
• 500 ml chicken broth
• 200 ml cream or Cremefine

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

the fruity alternative to “normal” schnitzel

Roughly dice the meat (like goulash), season with salt, pepper, and paprika, and let it simmer for about 10 minutes. Place a deep frying pan on the heat, add the oil, and heat it up to high heat. Brown the meat in small portions (about 10-15 cubes each) for about 2 minutes per portion; the meat should only be seared, not cooked through. Transfer the browned meat to a bowl and set aside. Melt the butter in the pan’s drippings and stir in the flour. Immediately add the orange juice and let it thicken briefly, stirring well to avoid lumps. Then add the chicken stock and simmer gently for about 5-6 minutes. Add the cream and bring to a gentle boil (do not overcook, or the cream will curdle). Stir in the mango chutney and thicken to the desired consistency, if desired, and season with cayenne pepper. Finally, add the meat back in, stir briefly, and cover. Let it simmer for 5 minutes (do not boil again) and serve hot. Sprinkle grated orange zest over the top as a garnish. This dish is delicious with curry rice or risotto, for example.