Peel the pumpkin, cut in half, remove the seeds and cut into approx. 0.5 cm thick slices.
Beat the eggs well with a fork on a flat plate. On another flat plate, mix the breadcrumbs and the ground hazelnuts 50/50 (you can also just use hazelnuts, but then the whole thing will be even more substantial and will lie lightly in the stomach).
Salt and pepper the pumpkin slices on both sides and turn in the egg. Make sure that the narrow sides are also wetted by the egg. Drain briefly and turn in the breadcrumbs and hazelnut mixture. Press the breading firmly, otherwise it will fall off easily when frying!
Heat plenty of oil (either olive oil or, if you don`t like the taste, rapeseed or sunflower oil) in the pan and fry the slices over medium heat for about 6 minutes on each side. It is best to use two forks for turning. To check whether it`s already done, carefully poke in with a fork, depending on your taste, very soft or with a bit of bite. Place on a plate lined with kitchen paper.
Since it takes a while until all the slices are done, it is best to use two pans and keep the finished pumpkin schnitzel warm in the oven.
Mashed potatoes and onions or a colorful salad go well with this.
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