Lightly plate the chicken breasts, divide into pieces if necessary. Mix the eggs with lemon juice, mustard and salt, add the flour and stir to a batter. Now turn the chicken breast pieces in it and roll in chopped pumpkin seeds. Heat the oil in a pan, put the chicken breasts in and fry on both sides until golden brown. Lift out and drain on paper towels.
Potato salad with bacon (see recipe) as a side dish.