Tips and Variations

I coated the Stuffed Pumpkin Cutlets with semi-wholemeal breadcrumbs, because I make it with my homemade bread.

I let some dry and then grate it, but since I use type 2 flour, it will never be light.

You can safely store the cutlets in the refrigerator for a few days and reheat them in the microwave.

If you want, once coated, they can also be frozen and placed in the oven in this state; it will just take longer to cook.

Love pumpkin? Then don’t miss the next recipe: Pumpkin and Sausage Lasagnette

Love pumpkin? Then don’t miss the next recipe: Pumpkin and Sausage Lasagnette

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