Wash the courgettes and carrots and peel them into fine strips using a peeler.
Cut the radicchio into fine strips and wash under warm water.
Marinate the radicchio, courgette and carrot strips in a bowl with lemon juice, salt, pepper and sugar and round off with a little olive oil.
Peel and finely chop the garlic. Then mix the garlic and a little salt with the yoghurt.
Fry the veggie schnitzels with enough oil over a medium heat for about 4 minutes.
Arrange the veggie schnitzels and salad on plates and garnish with the yoghurt dip, lemon wedge and cress.