Peel potatoes and cut them into slices with 5 mm thickness. Cut onions into stripes. Mix well mustard, beef stock, vinegar, oil and mashed garlic. Season to taste with salt and pepper. Reserve 5 tbsp. marinade for lamb´s lettuce. Combine potatoe slices, onions and marinade.
Cut filets into wide slices, spice with salt and pepper. Dip them on both sides in the flour first, then in the whisked egg and then in a mixture of roasted pumpkin seeds and breadcrumbs. Fry them bothsides crispy. Marinade lamb´s lettuce and serve with potatoe salad and fried chicken. If you want, sprinkle with pumkin seed oil.