Gluten-free Herb Schnitzel with Orange Dip

Preheat the oven to 200 °C convection. Wash the chicken meat, pat dry, and cut into small schnitzel. Season with salt and pepper. Finely chop the herbs (thyme, parsley, chives) and divide into two halves. Squeeze the orange.

Mix one half of the chopped herbs with the low-fat quark and 8 tablespoons of orange juice until smooth. Season with salt and pepper and chill in the refrigerator until serving.

Mix the remaining orange juice with the second half of the herbs and rub it into the meat. Optionally, marinate in the refrigerator for 1 hour.