Turkey schnitzel with iceberg carrot salad

Ingredients for 4 servings:

• 500 g carrot(s)
• Salt and pepper, white
• 4 turkey schnitzels, 150 g each
• 2 tbsp butter
• 1 m.-large iceberg lettuce
• 1 cup of low-fat yogurt, 175 g each
• 1 tbsp mayonnaise (salad mayonnaise)
• ½ lemon(s), juice
• 1 pinch(s) of sugar
• some parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and slice the carrots. Sauté in a little salted water over low heat for about 10 minutes, then remove and let cool. Heat the fat in a large pan. Fry the schnitzels on both sides until golden brown. Season with salt and pepper. Clean, wash, and slice the iceberg lettuce. Mix with the carrots. Mix together the yogurt and salad mayonnaise. Season with lemon juice, salt, pepper, and sugar. Slice the turkey schnitzels and arrange on plates or platters with the iceberg and carrot salad. Garnish with parsley. Serve the salad dressing separately so everyone can help themselves to as much as they like. This dish stays fresh for a long time and is therefore ideal for a party buffet.