Slice the red onion into rings and halve the trimmed Brussels sprouts. Briefly boil the Brussels sprouts in plenty of boiling water, then drain.

Peel the potatoes and cook them in a large pot of water.

Heat some of the mild olive oil in a frying pan and fry the cooked potatoes until golden brown and crispy. Then remove them from the pan.

Meanwhile, fry the turkey schnitzel in another frying pan according to the package instructions.

Heat the remaining mild olive oil in the first frying pan and stir-fry the red onion with the Brussels sprouts and the curry powder until everything is heated through and the onion starts to soften.

Return the potatoes to the pan and fry everything together briefly. Season with pepper and, if desired, salt, and serve with the free-range chicken schnitzels.