Fried pork schnitzel with quick potato salad with homemade mayo

Ingredients I. (schnitzels):

4 thin pork chops
1 cup flour
1 egg
2 tbsp milk or cream
1 cup fine breadcrumbs
1 cup vegetable oil (for frying)
salt, (black pepper or garlic can be used for other taste variation)

Directions I.:

1. Beat thin pork chops and salt (event. add other seasoning – black pepper, garlic) and coat with flour.

2. Break egg and mix it with milk or cream.

3. Stepwise dip chops into the egg mixture follow by final coat in fine bredcrumbs.

4. Fry slow about 10 min from both sides (to get the golden colour).

Ingredients II. (quick potato salad):

4 potatoes
1 carrot
1/2 cup sweet peas
piece of root celery (but can be used celery as well)
1 egg
3 pickles
1 green onions (or many other varieties and combinations with beans, mushrooms and other pickled veggies).

Directions II.:

1. Boil egg and potatoes (with or without skin), peel and let cool down.
2. Carrot and root celery cube, add sweet peas and boil for 15 minutes in a pickle juice. Strain the liquid and let cool down.
 
3. Cube pickles and onions (or celery and other seasonal veggies).
 
4. Hard boiled egg and potatoes push through screen (or cube) and lightly mix together. Meanwhile prepare mayo (see below). 

Ingredients III. (mayo):

1 egg
300mL vegetable oil
2 tbsp pickle juice
2 tbsp mustard
1/2 tsp salt
1/2 tsp black pepper

Directions III.:

1. Egg, pickle juice, mustard, salt and pepper mix (best with hand mixer) in a tall glass (jar)
 
2. Under constant mixing (highest speed) add vegetable oil (first only drop-by-drop), lately little bit faster.
 
3. Mix into the consistence of thick cream (see video):

4. Half (or whole) mayo (according to taste requirement) use for light blending veggies ready for salad.
5. Finalize, decorate and serve with schnitzels.