Schnitzel with chip crust and salad

Ingredients for 4 servings:

• 800 g potatoes
• 150 g peas, frozen
• 4 tomatoes
• salt and pepper
• 1 can of corn (212 ml)
• ½ head of lettuce (e.g. Lollo Bianco)
• 250 g salad cream
• 250 g yogurt
• 1 ½ tbsp vinegar
• 1 pinch of salt
• 4 pork schnitzels (approx. 125g each)
• 1 egg(s)
• 80 g chips (paprika chips, potato chips)
• 2 tbsp oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the salad, boil the potatoes for about 20 minutes, rinse, peel, and let cool. Clean the lettuce and tear into bite-sized pieces. Cut the tomatoes into pieces. Cook the peas in boiling salted water for about 3 minutes. Drain, rinse, and let drain. Drain the corn. Slice the potatoes. For the salad dressing, mix the yogurt, vinegar, and salad cream and season with salt, pepper, and sugar. Mix with the prepared salad ingredients. Season the schnitzels with salt and pepper and coat them in the beaten egg. Crumble the potato chips and coat the schnitzels in them. Press down firmly. Then fry in hot oil for about 4 minutes on each side and serve with the potato salad.