Gluten-free Herb Schnitzels with Orange Dip

Preheat the oven to 200 degrees Celsius - convection. Wash the meat, remove sinews, and cut into small schnitzels. Season with salt and pepper. Chop the herbs and divide them in half. Squeeze the orange.

Mix one half of the herbs with quark and 8 tablespoons of orange juice. Season with salt and pepper and mix until a consistent dip is formed. Chill in the refrigerator.

Mix the rest of the orange juice with the herbs in a larger bowl and rub this mixture into the meat. You can let it marinate in the refrigerator for an hour, but it's not a requirement.