Pumpkin Seed Cutlet

For the salad: Wash the potatoes and boil until soft. Let cool, peel and cut into 2mm thick slices. Add all ingredients and marinate so that the potato salad is nice and juicy. For the escalopes: Beat the sliced escalopes between a sheet of foil until they are wide (using a plating iron or a saucepan), pat dry with kitchen paper and salt both sides. Roughly beat eggs with a pinch of salt. Mix chopped pumpkin seeds with the breadcrumbs. Turn the cutlets in flour on both sides, then pull through the eggs, drain and finally gently roll in the breadcrumb mixture. Do not press down the breading, this would make it firm during frying and prevent it from rising loosely. Fry the cutlets in hot deep-frying fat (180°C) until they are crispy and floating. Place on a paper towel to drain and keep warm.

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