Baked pumpkin cutlets are one of those recipes that can bring everyone together, perfect for serving a tasty and healthy dish without too much guilt.
Prepare them on autumn evenings, with the cool air coming through the window, while the oven works silently, filling the kitchen with a warming fragrance of pumpkin and spices. The cutlets slowly turn golden, developing that crispy crust that makes your mouth water just by looking at them.
The secret of this dish lies in its simplicity. Start with a well-ripened pumpkin, sweet and with an intense orange color. Cut into thin slices, it is passed through a light and aromatic breading, enhancing the delicate flavor of the pumpkin. Once in the oven, magic happens: crispy outside, soft and creamy inside.
These cutlets are ideal if you’re looking for a light alternative to traditional fried cutlets. Baked, they are certainly less heavy but just as delicious. They might become one of those dishes you’ll cook often because they’re versatile and loved by everyone. Great as a vegetarian main dish or as a delightful appetizer, you can accompany them with a simple salad or grilled vegetables.
It’s the autumn comfort food you’ve been looking for, for a light lunch or a dinner with friends.
Also try these other delicious main courses:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 107.01 (Kcal)
- Carbohydrates 16.43 (g) of which sugars 2.19 (g)
- Proteins 3.61 (g)
- Fat 3.47 (g) of which saturated 0.83 (g)of which unsaturated 2.47 (g)
- Fibers 1.68 (g)
- Sodium 429.19 (mg)
Indicative values for a portion of 47 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pumpkin Cutlets
- 14 oz pumpkin
- 1 egg
- 1 pinch nutmeg
- 1 bunch parsley
- 2/3 cup flour
- 1/2 cup breadcrumbs
- 1/2 cup semolina
- 3 pinches salt
- 1 tablespoon olive oil
Preparation of Pumpkin Cutlets
Cut the pumpkin into slices not too thick, removing the outer skin. If the slices are too large, you can cut them in half.
Pass each slice in flour and place them on a tray. Then, crack the egg in a bowl and season with two pinches of salt, the freshly chopped parsley, and nutmeg. Beat lightly.
Now pass the pumpkin slices in the egg; then in the breadcrumb and semolina mix. Place them on a baking sheet lined with parchment paper and add a pinch of salt and a drizzle of oil.
Bake in a preheated oven at 350°F for 25 minutes, until they are well golden on top.
Serve them hot.
Storage
Baked pumpkin cutlets can be easily stored for a few days, maintaining their goodness. After they have completely cooled down, place them in an airtight container and store them in the fridge for 2-3 days. Before serving again, reheat in the oven at 320°F for a few minutes to restore the crunchiness of the breading.
FAQ
Can I prepare the baked pumpkin cutlets in advance?
Yes, you can prepare them in advance and keep them in the refrigerator until it’s time to bake them. If you prefer, you can also bake them and then slightly reheat them in the oven just before serving.
Can I add cheese to the breading?
If you want to add an extra touch of flavor, you can add grated Parmesan cheese to the breading. It will make the cutlets even tastier and crunchier.
