Boil peeled potatoes, let cool down a little. Wash the cucumber, cut in half and scrape out the core. Slice the potatoes and cucumber over a large bowl, wash the spring onions, cut into rings and add to the potatoes. (If you like, you can also add a few cocktail tomatoes)

Peel the onion and dice it finely, heat the olive oil in a saucepan and drain the ham in it, add the onions, sauté until translucent. Turn off the stove. Add the stock, vinegar and sugar, stir well and season well with pepper.

Pour the dressing over the potatoes and cucumber, add the chopped dill and mix everything well, let it steep for at least 1 hour.

Wash the schnitzel, pat dry, pat flat. Halve the garlic clove and rub the meat with it, salt and pepper. Dust the schnitzel with flour, then pull it through the beaten egg and finally turn it in the breadcrumbs. Heat a lot of fat in the pan, fry the schnitzel until golden.