Chestnut pumpkin cutlet: the novelty.
At my greengrocer, I discovered this variety of pumpkin that I had never seen before and has a chestnut aftertaste.
Compared to the Delica pumpkin, it has a thin skin that many use, but honestly, I recommend removing the skin from fruits and vegetables because it’s full of pesticides.
I decided to prepare these cutlets that I served as a main course.
So what are you waiting for? Buy the ingredients and get to work, to prepare these delicious chestnut pumpkin cutlets: the novelty.
Eh belìn, how delicious!
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 pumpkin (chestnut variety (Hokkaido))
- 2 eggs
- 1 cup g breadcrumbs
- to taste salt
- to taste paprika (or pepper)
Tools
- 1 Mandolin
- 1 Parchment Paper
- 1 Baking Pan
Steps
Cut the pumpkin slices about half an inch thick.
In a dish, beat the eggs, add salt and paprika or pepper, dip the pumpkin slices into the eggs.
Coat the pumpkin slices in breadcrumbs and bake in the oven at 392°F for 40 minutes or until golden, turning halfway through.
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FAQ (Frequently Asked Questions)
How do you store them?
In the fridge, in a closed airtight container, for one day.
Are they a main course?
I often serve the cutlets as a main or single dish, accompanied by a salad.
Can I freeze them?
I don’t recommend it.
