Halve the mini crispy schnitzel, fry them frozen in a pan with sunflower oil for about 3 minutes on both sides, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and remove.

Clean and wash the French beans, cook in salted water (2 teaspoons of salt) for about 10 - 12 minutes until al dente, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Finally add / mix in the breadcrumbs (1 tbsp) from the mini crispy schnitzel.

240 g triplets (small, waxy potatoes / 10 pieces) peel, wash, ground in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) cook for about 20 minutes and drain through a kitchen sieve.

Serve mini crispy schnitzel with French beans and caraway seed triplets, each garnished with a lemon wedge, half a mini tomato and a stick of parsley.