Turkey Schnitzel on Fruity Whole‑Wheat Spaghetti

Ingredients

• 75 g whole‑wheat spaghetti
• Salt
• 250 g ripe mango (1 ripe mango)
• 1 white onion
• 400 g turkey schnitzel (2 turkey schnitzels)
• 3 tbsp Rapeseed oil
• Cayenne pepper
• coriander powder
• 2 tbsp chopped coriander leaves (or smooth parsley)

Instructions

1. 1.

   Cook the spaghetti in plenty of salted water until al dente and drain.

2. 2.

   Meanwhile, peel the mango, cut off the flesh from the hard core and slice into thin strips about 4 cm long. Peel the onion and cut into fine rings. Rinse the turkey schnitzel cold, pat dry with paper towels, remove fat and tendons, gently flatten and season with salt.

3. 3.

   Heat 1 tbsp rapeseed oil in a non‑stick pan and brown the schnitzels on both sides until golden yellow. Remove and keep warm wrapped in foil.

4. 4.

   Add the remaining oil to the pan and sauté the onion rings until translucent. Add the mango strips and stir‑cook until they take color.

5. 5.

   Add the noodles to the pan, fry for about 1 minute, then season with salt, cayenne pepper and ground coriander. Plate the mango spaghetti on two bowls and top with the turkey schnitzels. Sprinkle with coriander leaves and serve.