Veal Escalope in Pumpkin Seed Breading with Potato Salad

1. make potatoes as cooked, peeled potatoes, while still warm, remove the peel and cut into narrow slices.

Fry shallots, garlic and bacon in clarified butter until crisp, season with salt and pepper. Add mustard, clear soup and vinegar, bring to a boil and pour over the potatoes. Add parsley and a little rapeseed oil, season lettuce with salt and mix well.

Cover the veal escalopes with cling film and plate them. Season the cutlets with salt and pepper.

4. mix egg and whipped cream. Mix white bread crumbs and pumpkin seeds. Turn cutlets in flour to the other side at the beginning, tap off excess flour. Now turn the cutlets in egg-oil and pumpkin seed-crumb mixture on the other side and press breadcrumbs smooth. Bake the cutlets in the clarified butter until golden brown, remove and drain on paper towels.

Serve the cutlets together with the potato salad and garnish with a little leaf parsley.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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