John Myers
Pumpkin Schnitzel with Cheese Coating
The perfect pumpkin schnitzel with cheese coating recipe with a picture and simple step-by-step instructions.
- 1 Butternut squash
- 2 small branches Rosemary
- 1 Clove of garlic
- 2 Eggs
- 2 Milk
- 1 Lemon zest
- Salt
- Pepper
- Nutmeg
- 100 g Breadcrumbs
- 30 g Grated cheese
- Wash the pumpkin thoroughly and cut the slim part into approx. 1cm thick slices. Use the bulbous part elsewhere.
- Put the slices with the rosemary and the unpeeled garlic in a saucepan with salted water, bring to the boil and cook for about 2 minutes … remove and let dry on a kitchen towel.
- Mix eggs, milk, zest of lemon, season with salt, pepper and nutmeg. Mix the breadcrumbs with the cheese.
- Now season the pumpkin slices with salt and pepper in the egg milk and turn the cheese crumbs.
- Heat some oil in a pan and fry the pumpkin schnitzel in it until golden.
- Place the pumpkin schnitzel on a plate with a dip of your choice – I had a herb dip with it **************************** ENJOY YOUR MEAL**************************
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