Lamb Escalope in Pumpkin Seed Breading and Apple Compote

For the apple compote, wash the apples, remove the core and cut the apples into wedges.

Briefly boil the apples with cloves, lemon peel, cinnamon bark and honey in a little water and then leave to cool.

Lightly pound the lamb cutlets, season with salt and pepper. Bread in milk, flour, egg and a mixture of breadcrumbs and ground pumpkin seeds.

Fry the lamb escalopes in not too hot clarified butter until golden brown, then drain on kitchen paper

Arrange the lamb escalopes with the apple compote on plates and serve.

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