Cook the skinned baby potatoes al dente and drain. Halve the potatoes. Heat the oil in a frying pan and fry the potatoes golden brown. Add the sliced garlic the last minute.
Schnitzel with baked potatoes, tomato salad and avocado dressing
Prepare the Garden Gourmet Schnitzels according to the instructions on the package.
Wash and dry the lamb’s lettuce, cut the tomatoes in quarters, the spring onion in rings and half of the avocado into cubes.
For the dressing: mix with a hand blender the other half of the avocado, the juice of 1/2 lemon, 2 tablespoons of olive oil, 2 tablespoons of mayonnaise, 1 teaspoon mustard and possibly honey to taste.
Distribute the salad, tomatoes and avocado cubes over four plates, garnish with spring onion and drizzle with the dressing. Cut the other half of the lemon into wedges and serve with the schnitzel and fried garlic potatoes.