For the Styrian chicken liver, mix the breadcrumbs, chopped pumpkin seeds and sesame seeds and turn the liver pieces in flour.
Whisk the eggs and lightly salt, then wet the floured liver pieces with it and roll in the breadcrumb mixture.
Fry the liver pieces in a deep fryer until golden brown.
For the dip, press garlic cloves, mix well with yogurt, tomato ketchup, white wine vinegar, water and pumpkin seed oil in a bowl and season with salt, pepper and mixed herbs.
As a side dish fits mixed salad (about 400 g) to the Styrian chicken liver.
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