Roast the turkey cutlets in fat, season with pepper and salt and cool. Cut the meat into small cubes.
Prepare a marinade from paprika, salt, vinegar, mango chutney and oil. Pour in the meat and let it marinate for about half an hour with the lid closed.
During this time, fillet the oranges, that is, remove the peel from the oranges like apples, so that none of the white skin remains on the meat. Separate the individual orange wedges from between the fruit skins using a sharp pointed kitchen knife.
Mix the orange fillets with the marinated meat and season the salad before serving.
(Recipe from: Joern Campe “Slim, tasty and healthy. Munich 1977)