A very delicious vegetarian dish. The perfect vegetarian alternative to the austrian ‘Wienerschnitzel’.

Ingredients

Pumpkin

• pumpkin (butternut)
• 2 eggs
• crumb
• flour
• salt and pepper

Sauce

• 200g yogurt
• 2 tsp mustard
• 1 small clove garlic
• salt and pepper

Instructions

For this recipe you can use any type of pumpkin you want. However, it is less work if you can get big flat parts out of it as you can with butternut (which you cant with hokkaido for example).

Cut the pumpkin into equally thick slices. You can go as thin as you want, I usually go between 0.5 and 1cm simply because it is less work. Taste wise I prefer thinner cuts. Peel the cuts and add some salt and pepper to both sides.

For the breading you need three plates. One for the flour, one for the eggs (steered with some salt and pepper added) and one for the cums.

Flour each pumpkin slice before covering them in egg and finally in crumbs. It is important that you also cover the sides. Try to cover the sides first before you cover the flat sides (flour and egg).

Pre heat a big pan with oil (finger thick). Depending on the thickness of your pieces fry them on medium heat for 10 minutes per side (1cm thick) or 2 minutes on both sides (super thin slices). They should be golden brown on both sides as well as soft on the inside (use a fork to test that the pumpkin is soft on the inside). In case your slices are brown but the pumpkin is not yet soft, put them on a baking tray and finish them in the oven at about 180 degrees.

Afterward place them on a kitchen paper.

Serve them with sauce and green salad.