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🍽️ Spring Schnitzels with Orange-Cucumber Salad

363 kcal · 30 min · 4 servings

Ingredients

• 1 small cucumber
• 1 small organic orange
• 1 orange
• 20 g ginger (1 piece)
• 1 shallot
• 6 dried apricots
• 2 tbsp olive oil
• salt
• pepper
• 1 small Lollo Rosso
• 1 bunch cilantro
• 300 g turkey schnitzel (2 turkey schnitzel)

Instructions

1. 1. Wash the cucumber thoroughly under hot water and pat it dry with a cloth.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Remove the seeds and pulp from the cucumber halves using a teaspoon.
4. 4. Slice the hollowed cucumber halves into thin slices.
5. 5. Rinse the organic orange under hot water and dry it.
6. 6. Finely grate the colored zest from half of the orange.
7. 7. Peel both oranges thickly, removing all white pith until only the fruit remains.
8. 8. Cut out the fillets from between the membranes.
9. 9. Catch the released juice in a small bowl.
10. 10. Peel the ginger and the shallot.
11. 11. Finely chop the ginger and shallot.
12. 12. Dice the apricots very finely.
13. 13. Add the apricots, ginger, and shallot to the bowl with the orange juice.
14. 14. Stir in the grated orange zest and one tablespoon of oil.
15. 15. Season the mixture with salt and pepper.
16. 16. Gently fold in the cucumber slices and orange fillets.
17. 17. Wash the salad greens thoroughly.
18. 18. Remove woody stems and dry the leaves.
19. 19. Cut the salad leaves into bite-sized pieces.
20. 20. Wash the coriander and shake off excess water.
21. 21. Pluck the small leaves from the stems.
22. 22. Finely chop the coriander leaves.
23. 23. Mix the coriander into the cucumber-orange salad.
24. 24. Rinse the schnitzels and pat them dry with kitchen paper.
25. 25. Season the schnitzels with salt and pepper.
26. 26. Heat the remaining oil in a non-stick pan.
27. 27. Fry the schnitzels for about three minutes on each side until golden brown.
28. 28. Serve the schnitzels together with the salad.

Nutrition per serving

• kcal: 363
• Protein: 40 g · Fett/Fat: 12 g · Carbs: 19 g