The pumpkin cutlets are a tasty, easy, and quick-to-prepare vegetarian version of cutlets, perfect for autumn lunches and dinners. Like fennel cutlets, these cutlets are made using a seasonal vegetable, the pumpkin, which we use raw, first coating it in flour, then beaten eggs, and finally in aromatic breadcrumbs. At this point, we can choose to cook them as we prefer, in the oven, fried, or in the air fryer. The result will be golden, crispy cutlets with a soft heart. All in less than half an hour, regardless of the cooking method we choose for these pumpkin cutlets!
To prepare the pumpkin cutlets, first, we need to clean the pumpkin, peel it, and remove any seeds if present, then cut it into slices of the same thickness. Coat the pumpkin slices in the flour, then in the beaten eggs, and finally in the breadcrumbs, which we can season with spices or aromatic herbs. At this point, we can bake the pumpkin cutlets by drizzling them with oil at 350°F for 25 minutes, or in an air fryer for 15 minutes at the same temperature, or fry them in plenty of oil.
They are an excellent vegetarian main course that we can serve with a seasonal side dish such as pan-fried potatoes and mushrooms or baked potato and mushroom casserole, or they are a delightful idea for an appetizer that will have the colors and flavors of autumn. With only five ingredients, we highly recommend trying these pumpkin cutlets as soon as possible! They are delicious, easy, and flavorful!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove, Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Preparing Pumpkin Cutlets
- 1.1 lbs pumpkin
- 2 eggs
- 3/4 cup flour
- 1 cup breadcrumbs
- spices
- extra virgin olive oil
- salt
Tools for Preparing Pumpkin Cutlets
- 1 Cutting board
- 1 Knife
- 3 Plates
- 1 Baking sheet
- Parchment paper
- 1 Oven
Steps for Preparing Pumpkin Cutlets
Start preparing the oven-baked pumpkin cutlets by cleaning the pumpkin: remove the skin and any seeds.
Then slice them into pieces of roughly the same thickness to ensure even cooking, about 0.4 inches or less. We got 10 slices.
Pour the flour onto a plate or into a bowl.
In a second plate, crack the eggs, season with salt, and beat them with a fork.
Pour the breadcrumbs onto a third plate and season with your preferred spices and herbs.
Take a pumpkin slice and first coat it in the flour evenly.
Then dip it in the beaten eggs.
Finally, coat it with breadcrumbs.
Place the pumpkin slice on a baking sheet lined with parchment paper.
Bake the pumpkin cutlets in a preheated oven at 350°F for about 20-25 minutes, turning them halfway through.
Alternatively, you can fry them by heating plenty of oil in a pan and frying until golden on each side.
If you prefer to cook them in an air fryer, cook at 350°F for about 15-20 minutes.
Serve the Pumpkin Cutlets with a seasonal side dish.
You can store them in the fridge, well sealed in an airtight container, for 1 or 2 days.
You can enrich the breading with spices such as paprika, ginger, curry, turmeric, etc. Or with chopped aromatic herbs like basil, thyme, marjoram, parsley, etc.
For a gluten-free recipe, you can use rice flour for coating and gluten-free breadcrumbs.
FAQ (Frequently Asked Questions)
Which pumpkin should be chosen to make pumpkin cutlets?
You can choose the pumpkin you prefer, such as the butternut, which will guarantee slices of the same thickness. The important thing is that the pumpkin has a very firm flesh.
