Turkey schnitzel with cranberry ketchup

Method

1. Bring a pan of salted water to the boil. Peel the potatoes, cut into 3cm pieces, then boil for 15 minutes. Peel the carrot, dice into 1cm cubes, then add to the water when the potatoes have 5 minutes left. Add the frozen peas with just 1 minute to go. Drain them all, then add to a bowl with the mayonnaise, chopped gherkins and dill. Stir well with a wooden spoon until the potatoes start to mash into the mayonnaise, then taste and season with lots of salt, pepper and a splash of the gherkin vinegar. Put in the fridge to chill.
2. Mix the ketchup and cranberry sauce and set aside.
3. Bash the turkey escalopes flat between 2 sheets of baking paper with a rolling pin until evenly thin and flat. Set up 3 wide bowls or trays: one containing flour, one containing the egg beaten with milk and a pinch of salt and one for the breadcrumbs. Heat the oven to low.
4. Put oil in a large frying pan to 1cm deep, then let it heat up over a medium heat. Dust each escalope with flour, dip into the beaten egg, then coat with the breadcrumbs on both sides. Once hot, add a schnitzel to the oil and cook for a couple of minutes on each side until perfectly golden and cooked through. Drain on kitchen paper on a tray and keep warm in the oven while you fry the second schnitzel. Serve sprinkled with salt and dill sprigs, with the Russian salad and ketchup on the side.