In a big bowl, we prepare the marinade for the schnitzel. We add the yogurt, the lime peel, the leek and the spring onion, the garlic, the olive oil, salt, pepper and the schnitzel, making sure the marinara covers everything. We place our mix in the fridge for two hours.
We take our schnitzel out of the fridge and start the breading step by step. First the flour, after the egg and lastly the breadcrumb that we have already mixed with the sesame.
In a bowl, we add the mayonnaise and all the other ingredients sliced in small pieces. We mix everything together.
We boil the potatoes for 25 minutes and after they are cold we cut them in the middle and let them cool down. After that, we sauté them in olive oil along with rosemary, chopped chili, and paprika, until they are light brown.
In a large pan, we add sunflower oil and let it reach 160 degrees. We fry for 6 minutes. We serve the schnitzel with the potatoes and the dip.
Tip: The schnitzel is best enjoyed when hot.