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Pumpkin schnitzel with apple remoulade

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Ingredients for 2 servings:

  • 400 g butternut squash or Hokkaido pumpkin, cleaned
  • Salt and pepper, freshly ground
  • some flour
  • 1 egg(s)
  • some breadcrumbs
  • Oil for frying
  • ½ apple, sour
  • 2 tbsp, heaped mayonnaise, preferably homemade
  • ¼ tsp garam masala (spice mix)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

autumnal – vegetarian

Cut the prepared pumpkin into approximately 1.5 cm wide slices. Blanch in boiling water with a pinch of salt for about 2 minutes, then rinse with cold water and place on a dry cloth. Peel and core the apple, and finely dice it. Mix with the mayonnaise and garam masala and season to taste. Season the thoroughly dried pumpkin slices with salt and pepper. Coat in flour, egg, and breadcrumbs and fry in a pan until crispy. Arrange on plates and pour the remoulade sauce over the schnitzel. Serve with a seasonal salad and your favorite dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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