Crunchy and tasty Pumpkin Cutlet. Autumn is here, and my Blog is filled with Pumpkin Recipes. I like it so much that it is never missing from my fridge during this period. Perfect to transform into many delicious dishes with just a few simple steps, not only savory but also in sweets… it fits perfectly in them too, not to mention how it makes leavened goods soft and special. The recipe I want to tell you about today is that of crunchy and delicious Pumpkin Cutlets that are so easy to prepare. I simply cooked the pumpkin in a pan and then added a few other ingredients to make Pumpkin Cutlets so good you’ll be licking your lips! I baked them, but if you prefer, they can also be cooked in a pan, air fryer, and if you want to go all out, you can fry them too. So let’s head to the kitchen and prepare a delicious Baked Pumpkin Cutlet together
AND DON’T MISS THESE RECIPES EITHER:
- Difficulty: Easy
- Cost: Economical
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 75.13 (Kcal)
- Carbohydrates 8.21 (g) of which sugars 1.87 (g)
- Proteins 3.32 (g)
- Fat 3.53 (g) of which saturated 1.25 (g)of which unsaturated 0.87 (g)
- Fibers 0.58 (g)
- Sodium 143.23 (mg)
Indicative values for a portion of 100 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 Pumpkin Cutlets
- 1 lb lb pumpkin (to clean)
- 1 onion (medium)
- 1 egg
- cup breadcrumbs
- cup grated parmesan cheese
- 2 tbsp tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste salt
How to prepare the Pumpkin Cutlet
Clean the pumpkin by removing the peel, seeds, and inner fibers. Cut the pumpkin into small cubes. Clean the onion and cut it into small cubes.
Pour 2-3 tablespoons of olive oil into a pan. Add the onion and pumpkin. Season with salt and add the chopped rosemary.
Cook the pumpkin over medium heat for 8-10 minutes, stirring frequently with a wooden spoon.
Transfer the cooked pumpkin to a bowl and simply mash it with a fork. If you want a creamier consistency without pumpkin pieces, you can use a mixer or blender.
Add the grated parmesan cheese and an egg, mix. Add 4-5 tablespoons of breadcrumbs and mix well.
Now all that’s left is to form the Cutlets. Take a portion of the mixture and compact and flatten it between your hands. Then pass it in breadcrumbs, making it adhere all over.
Place the Cutlets side by side on an oiled baking sheet or dish. I made 6, but it depends on the size of your cutlets. Oil the surface. Bake the Pumpkin Cutlets in the hot oven at 375°F in static mode for 20 minutes.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the Pumpkin Cutlets in advance and store them in a container in the fridge for 1-2 days without cooking them. You can also freeze them either cooked or raw.
For a tastier and more flavorful dish, you can add diced scamorza or another soft cheese, and/or speck or cooked ham cut into small pieces to the pumpkin mixture.
Don’t miss the recipe for Baked Pumpkin
