Gluten-Free Herb Schnitzels with Orange Dip

INSTRUCTIONS

• 1
  Preheat the oven to 200 degrees Celsius - fan setting. Wash the meat, remove any membranes, and cut into small schnitzels. Salt and pepper them. Chop the herbs and divide them in half. Squeeze the orange.
• 2
  Mix one half of the herbs with the quark and 8 tablespoons of orange juice. Salt, pepper, and mix until a consistent dip is formed. Chill in the refrigerator.
• 3
  Mix the remaining orange juice with the herbs in a larger bowl and rub this mixture into the meat. You can marinate it in the fridge for an hour, but it's not mandatory.
• 4
  Coat the prepared meat in rice flour, then in beaten and salted eggs, and finally in corn breadcrumbs. Grease a baking sheet lined with parchment paper with oil, arrange the coated meat, and lightly brush with oil. Bake for 35 - 45 minutes, depending on the size of the meat. Turn the meat during baking. Serve with orange dip.