Pumpkin schnitzel with herb and cheese crust

Ingredients for 4 servings:

• 1 tbsp butter
• 2 tbsp olive oil
• 150 g shallot(s)
• 1 garlic clove(s)
• 4 tbsp breadcrumbs
• 150 g mushrooms
• 1 kg pumpkin(s)
• 4 tbsp Parmesan, grated
• 1 tbsp butter for the mold
• ½ bunch parsley
• ½ organic lemon(s), the juice and the peel

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

First, peel and deseed the pumpkin, and cut into wedges or slices. Lightly salt these “schnitzels” on both sides and let them juice. In the meantime, preheat the oven to 200°C (top/bottom heat). Pat the pumpkin slices dry and place them side by side in a greased, ovenproof dish. Drizzle with oil and generously grind pepper. Bake in the center of the oven for about 30 minutes. Then increase the oven temperature to 225°C (425°F). For the herb and cheese crust, clean and finely chop the mushrooms, and immediately mix with the lemon juice. Finely chop the shallots, garlic clove, and parsley. Briefly sauté them with the mushrooms in the melted butter. Season with salt, pepper, and lemon zest to taste. Spread this mixture over the pumpkin. Mix the grated cheese and breadcrumbs together, then sprinkle with butter pieces. Bake the schnitzel on the top rack until golden brown. Tip: Serve the pumpkin schnitzel with a colorful leaf salad of Lollo Rosso, oak leaf lettuce, endive, and tomatoes, drizzled with a dressing made from balsamic vinegar, olive oil, a little salt, sugar, and chopped herbs.