Fry the frozen alm schnitzel in a pan with corn oil (6 tbsp) on both sides for 3 minutes until golden brown. Season with coarse sea salt from the mill (2 big pinches each) and keep warm in the oven at 50 ° C until serving.

Wash the triplets and cook them in salted water (1 teaspoon) of ground salt with turmeric (1 teaspoon) for about 20 minutes, drain and cut in half lengthways. Place the halved triplets in the pan of the schnitzel roast, sprinkle with whole caraway seeds (1 teaspoon) and fry on both sides. Finally, season with coarse sea salt from the mill (2 big pinches).

Clean the lettuce, separate the leaves and cut out the leaf hearts in a wedge shape. Put everything in a sieve, wash, drain well and cut into strips. Spread the lettuce on 2 salad bowls and drizzle with honey mustard dressing.