Veal Escalope in Pumpkin Seed Breading

First, boil the potatoes, peel and cut into not too thin slices while still warm.

Heat the stock, mix with shallots, vinegar, oil, mustard and sugar to make a dressing. Add slices of potatoes and let them soak well.

Beat veal cutlets not too thin and season with sea salt and ground pepper.

Roll in flour, pass through beaten egg and then coat in chopped pumpkin seeds.

Heat vegetable fat and clarified butter in a pan in a ratio of 1:1 and fry the veal escalopes in portions until crispy and golden.

Marinate Vogerlsalat with something of the dressing of the potato salad and possibly add some pumpkin seed oil and roasted pumpkin seeds.

Arrange the veal escalopes with the potato salad on large plates and serve.

Preparation Tip:

With our veal escalopes in pumpkin breading also a classic green salad tastes very good! If you don't like veal, you can prepare the escalopes with turkey, pork or chicken, for example.

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