Breaded butternut squash schnitzel

Ingredients for 2 servings:

• 1 medium butternut squash
• 150 g breadcrumbs
• 150 g hazelnuts, ground
• 2 m.-sized eggs
• salt and pepper
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian, filling

Peel the pumpkin, halve it, remove the seeds, and cut it into approximately 0.5 cm thick slices. Whisk the eggs well with a fork on a flat plate. On another flat plate, mix the breadcrumbs and ground hazelnuts 50/50 (you can also use just hazelnuts, but this will make the dish even more filling and lighter on the stomach). Season the pumpkin slices on both sides with salt and pepper and coat them in the egg, making sure the narrow sides are also coated. Let them drain briefly and coat them in the breadcrumb-hazelnut mixture. Press the coating firmly into place, otherwise it will easily fall off during frying! Heat plenty of oil (either olive oil or, if you don’t like the taste, rapeseed or sunflower oil) in a pan and fry the slices over medium heat for about 6 minutes per side. It’s best to use two forks to turn them over. To check if it’s cooked, gently poke it with a fork. It can be either very soft or still a bit bite, depending on your taste. Place it on a plate lined with kitchen paper. Since it takes a while for all the slices to cook, it’s best to use two pans and keep the finished pumpkin schnitzels warm in the oven. Serve with mashed potatoes and onions or a mixed salad.