John Myers
Ingredients for 2 servings:
- 1 patty pan squash
- 1 egg(s)
- 1 cup breadcrumbs
- Flour
- 1 garlic clove(s)
- herbal salt
- Chili powder, optional
- Pepper or lemon pepper
- 200 g feta cheese
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
breaded schnitzel with feta cheese, vegetarian
Peel the patty pan squash. Cut around the outside into roughly 1 cm wide wedges, leaving the core with the seeds intact; do not use the core. Whisk the egg, mix with plenty of herb salt, press in a clove of garlic, and mix in. Coat the squash wedges in flour, then in the egg mixture, and finally in the breadcrumbs seasoned with herb salt, (lemon) pepper, or, if you like it spicier, a little chili. Season the egg mixture and breadcrumbs generously, as the squash has a fairly neutral flavor. Fry the breaded schnitzels in butter. Be careful not to overheat, or the butter and breadcrumbs will turn dark. Instead, fry at a medium temperature a little more slowly until golden brown. Add more butter if necessary, once the crumbs have absorbed all the liquid. When the schnitzels are nicely browned, crumble the feta cheese over them and let it melt a little. Before serving, season with a little (lemon) pepper to taste. The pumpkin schnitzels are delicious with salad and baguette, but also serve as a substitute for schnitzel.
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