Schnitzel pan with orange-curry sauce

Name: Schnitzel pan with orange-curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Pork escalope; 1 medium onion; 1-2 Garlic cloves; 1 collar Spring onions; 6 medium-sized oranges; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 2-3 TEASPOONS Curry; 1-2 TEASPOONS Vegetable broth; 2 TEASPOONS Cornstarch; 5-7 TABLESPOONS Whipped cream; 1 pinch Sugar; 7-10 Tbsp untreated orange and balm

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Pork escalope
1 medium onion
1-2 Garlic cloves
1 collar Spring onions
6 medium-sized oranges
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
2-3 TEASPOONS Curry
1-2 TEASPOONS Vegetable broth
2 TEASPOONS Cornstarch
5-7 TABLESPOONS Whipped cream
1 pinch Sugar
7-10 Tbsp untreated orange and balm

Directions

1
Wash the meat, pat dry and cut into strips. Peel onion and garlic and chop finely. Clean and wash spring onions and cut them into rings. Peel 3 oranges, halve them lengthwise and cut into slices. Squeeze about 3 oranges, measure 1/4 l juice
2
Heat the oil in a coated pan. Brown the meat in it in portions all around. Season with salt and pepper and remove. Briefly sauté the onion, garlic and spring onions in the frying fat. Add meat again
3
Sprinkle curry over it and sweat it. Deglaze with approx. 1/8 l water and orange juice, stir in broth. Bring to the boil, cover and simmer at low heat for 5-10 minutes. Mix starch and 2 tbsp. cold water. Stir into the shredded meat, bring to the boil again. Refine with cream. Heat orange slices in it. Season to taste with salt, pepper and sugar and garnish. Rice tastes good with it