Turkey schnitzel in orange cream with arugula spaghetti

Ingredients for 4 servings:

• 600 g turkey schnitzel
• 1 orange(s), zest (untreated)
• 4 tbsp vegetable oil
• 100 ml broth or white wine
• 200 ml cream (or milk/cream 50:50)
• Salt
• pepper
• possibly chili powder
• 250g spaghetti
• 125 g arugula

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

(also tastes good with pork or veal schnitzel)

Wash the orange, dry it, and finely grate the zest (be careful, the white part is bitter). Wash the arugula, pick off the stalks, and roughly chop if necessary. Bring the pasta water to a boil and cook the spaghetti al dente according to the package instructions. Pat the schnitzel dry, season with salt and pepper, and cut diagonally into strips. Heat the oil in a sufficiently large pan and brown the meat pieces over medium heat. Then remove from the pan to a plate and cover with aluminum foil. Add the stock or white wine to the pan juices (deglaze) and add the cream (or cream and milk), orange zest, and chili. Bring to a boil briefly, season with salt and pepper, and add the meat. Drain the pasta, toss with the arugula, and serve both together.