These pumpkin cordon bleu are a delicious second course, perfect to prepare at this time when the produce stands are overflowing with pumpkins.
Served with a side of roasted potatoes, they will be a perfect and complete dish to offer for the whole family’s dinner who will appreciate the texture and taste also thanks to the gooey filling made with mozzarella and cooked ham. The latter can be easily replaced with speck or completely omitted for a vegetarian version.
Once breaded with flour, eggs and breadcrumbs, you just need to dive the pumpkin cordon bleu into seed oil to fry them, alternatively you can decide to bake them in a static oven at 350°F for about 20 minutes.
Now take a minute to read the recipe and then…let’s cook and eat!
See also
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 8 slices pumpkin (butternut)
- 4 slices cooked ham
- 4 slices mozzarella
- to taste flour
- 3 eggs
- 2 tablespoons grated Parmesan
- to taste salt
- to taste black pepper (ground)
- to taste breadcrumbs
- to taste seed oil (for frying)
Tools
- 1 Knife
- 1 Pot
- Paper towels
- 1 Skillet
- 1 Skillet
- 1 Whisk
- 3 Plates
Steps
To prepare the pumpkin cordon bleu, choose the butternut variety which, once sliced, will allow you to obtain slices perfect for stuffing.
Once the skin is removed, slice the pumpkin to obtain slices about 0.2 inches thick.
Dip the pumpkin medallions thus obtained in boiling water for about 90 seconds, then drain and dry them well with a sheet of paper towel.
Then proceed to assemble the cordon bleu by layering a slice of pumpkin with ham and mozzarella (previously cut and dried) and finishing with another slice of pumpkin.
Then pass the pumpkin cordon bleu first in the flour, making sure it adheres well on the sides, then in the beaten eggs with salt, grated cheese, and pepper, and finally in the breadcrumbs.
For an optimal and even crunchier breading, coat the cordon bleu once again in the egg and breadcrumbs. This way you will also avoid the mozzarella leaking out during cooking.
