Pumpkin Schnitzel with Herb and Cheese Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon butter
- 2 tablespoon olive oil
- 150 g shallot (s)
- 1 clove garlic
- 4 tablespoon breadcrumbs
- 150 g mushrooms
- 1 kg pumpkin (se)
- 4 tablespoon parmesan, grated
- 1 tablespoon butter for the pan
- 0.5 ½ bunch parsley
- 0.5 ½ lemon (s), untreated, the juice and the zest it
Print Recipe
Pin Recipe Instructions
- First peel and core the pumpkin and cut into wedges or slices. Lightly salt these schnitzel on both sides and let the juice steep.
- In the meantime, preheat the oven to 200 degrees.
- Pat the pumpkin schnitzel dry and place them side by side in a greased, ovenproof dish. Drizzle with oil and grind plenty of pepper from the mill over it. Bake in the middle of the oven for about 30 minutes.
- Then increase the oven temperature to 225 ° C.
- For the herb and cheese crust, clean the mushrooms, chop them finely and mix immediately with the lemon juice. Also chop the shallots, clove of garlic and parsley very finely. Sauté briefly with the mushrooms in the melted butter. Salt, pepper and season with lemon zest.
- Spread this mixture over the pumpkin. Mix the grated cheese and breadcrumbs together, then sprinkle with bits of butter. Baked schnitzel on the top rack until golden yellow.
- Tip: Serve the pumpkin schnitzel with a colorful lettuce salad made from lollo rosso, oak leaf, endive and tomatoes, drizzled with a dressing made from balsamic vinegar, olive oil, a little salt, sugar and chopped herbs.
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