Chicken Escalope with Tangerine Sauce and Gersotto

Season the chicken cutlets on both sides with pepper and sprinkle with the juice of one lemon. Cover and let stand for a while.

For the gersotto, finely chop the onion and herbs. Heat the oil and sauté the onion briefly. Add the pearl barley and also steam briefly, extinguish with soup. Meanwhile, cook at low temperature with the lid closed for 20 to 25 minutes, stirring occasionally.

Drain the juice from the mandarins into a small baking bowl and mix with the orange juice.

Dust the chicken cutlets with a little flour and brown them on both sides in the hot clarified butter. Fry at reduced temperature for five to seven minutes per side.

Arrange the cutlets on the heated plate. Remove the roast stock with the tangerine-orange juice and let it bubble up. Mix the cornflour with the cream, add to the sauce and stir until it boils. Season the sauce, and finally add the mandarin orange slices (keep a few slices for garnish). Pour the sauce over the cutlets and garnish with the remaining cutlets.

Just before serving, mix the chopped kera herbs into the gersotto. Serve together with the meat.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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