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Gluten-free Herb Schnitzel with Orange Dip
(0)
60 min
Under an hour
Knuspr-Küche
Diese knusprigen Hähnchenschnitzel sind eine wunderbare glutenfreie Alternative zum Klassiker. Die Panade aus Mais-Paniermehl und frischen Kräutern sorgt für ein besonderes Aroma, das perfekt mit dem erfrischend-fruchtigen Orangen-Dip auf Quarkbasis harmoniert. Ein leichtes und gesundes Mittagessen, das in weniger als einer Stunde auf dem Tisch steht.
Preparation method
Preparation
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.
Prepare the Dip
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.
Breading and Baking
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.
Ingredients
Nutritional values
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