Best Pumpkin Schnitzel
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 medium butternut squash (se)
- some nutmeg
- a bit salt
- some fat / oil
Print Recipe
Pin Recipe Instructions
- First peel the pumpkin, if you want, you can leave the skin on and cut it off after roasting (it can then be easily removed). Then cut the pumpkin into slices, about 0.5 cm thick. Remove the core casing, preferably with a spoon.
- Melt the fat in the pan. Sprinkle the pumpkin slices with a little salt and nutmeg and put them in the pan. Turn several times in between so that they don`t burn. The schnitzel is ready when the fork no longer gets stuck (it no longer sticks when piercing).
- Since it is very filling, I don`t eat anything with it. A super easy recipe, which is great
- is tasty and made quickly. Hope you like it.
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