Pumpkin Schnitzel

Name: Pumpkin Schnitzel
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Butternut Squash; Salt; 1 handful All-Purpose Flour; 1 Egg; 2 handful Panko Breadcrumbs; 3 tablespoon Vegetable Oil

3 Views

3 months ago

3 Views

3 months ago

3 Views

3 months ago

Elisakocht

@elisakocht

This recipe is automatically translated for you.

I've tried quite a few pumpkin dishes this year and I'm seriously wondering why I didn't think of pumpkin schnitzel sooner! If you eat vegetarian, you know: You try all sorts of vegetables and love the variety. But these schnitzel top everything: Crispy on the outside and nice and juicy on the inside - from now on one of my absolute favorite recipes!

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

10 min

Cooking

15 min

Ingredients

Servings

Butternut Squash

Salt

All-Purpose Flour

1 handful

Egg

Panko Breadcrumbs

2 handful

Vegetable Oil

3 tablespoons

Instructions

Prepare pumpkin
- Cut ½ butternut squash into approx. 1 cm thick slices.
- Remove the peel and salt the slices lightly.
Set up breading station
- Put 1 handful of flour on a plate.
- Whisk 1 egg in a bowl.
- Place 2 handfuls of panko breadcrumbs on another plate or bowl.
Bread pumpkin slices
- Roll the pumpkin slices one after the other first in the flour, then in the beaten egg and finally in the panko breadcrumbs until they are evenly covered.
Fry schnitzel
- Heat 3 tbsp vegetable oil in a pan over medium heat.
- Place the breaded pumpkin slices in the pan.
- Make sure the temperature is not too high so that the panko breading does not burn.
- Fry the schnitzel for about 12 minutes in total until they are crispy on the outside and can be easily pierced with a sharp knife.