Summer Schnitzels

Ingredients

• 1 small cucumber
• 1 Organic Orange
• 1 orange
• 20 g ginger (1 piece)
• 1 Shallot
• 6 dried apricots
• 2 tbsp olive oil
• Salt
• Pepper
• 1 small Lollo Rosso lettuce
• 1 bunch Coriander
• 300 g turkey schnitzel (2 pieces)

Instructions

1. 1.

   Wash the cucumber thoroughly under hot water and pat dry. Slice lengthwise, remove seeds with a teaspoon, and cut into thin slices.

2. 2.

   Rinse the organic orange in hot water, pat dry, and finely grate half of its zest.

3. 3.

   Peel both oranges thickly to remove all white pith.

4. 4.

   Cut the orange segments between the membranes, catching the juice in a bowl as you go.

5. 5.

   Peel and finely chop ginger and shallot. Dice the apricots very finely, then add them with ginger and shallot to the orange juice.

6. 6.

   Stir in orange zest and 1 tbsp oil. Season with salt and pepper. Mix in cucumber slices and orange segments.

7. 7.

   Wash the lettuce, dry, and tear into bite‑sized pieces.

8. 8.

   Rinse coriander, shake dry, pluck leaves, chop, and fold into the cucumber‑orange salad.

9. 9.

   Rinse the turkey schnitzels, pat dry, season with salt and pepper. Heat remaining oil in a non‑stick pan and fry each side for about 3 minutes. Serve with the salad.