Gluten-Free Herb Chicken Schnitzel with Orange Dip

Preheat the oven to 200 degrees Celsius (fan-assisted). Wash the chicken breast, pat it dry, and cut it into small schnitzel pieces. Season with salt and pepper. Finely chop the herbs (thyme, parsley, chives) and divide them into two halves. Squeeze the orange.

For the dip, mix one half of the chopped herbs with the quark and approx. 8 tablespoons of orange juice until smooth. Season with salt and pepper and chill in the refrigerator.

Mix the remaining orange juice in a large bowl with the second half of the herbs. Turn the meat in it and marinate in the refrigerator for up to an hour, if desired (optional).