Wiener Schnitzel mit Kürbis-Senf-Kruste
Wiener Schnitzel served with a crispy pumpkin mustard crust, offering a unique twist on the classic Austrian dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Austrian
- Diet: Non-vegetarian
Ingredients
Scale
- 4 pieces veal or pork cutlets
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup pumpkin puree
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Oil for frying
Instructions
- In a bowl, combine pumpkin puree and mustard, season with salt and pepper.
- Flatten the cutlets using a meat mallet and season both sides with salt and pepper.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dip each cutlet in flour, then into the egg, and finally in the breadcrumbs.
- Heat oil in a large skillet over medium heat and fry the schnitzels until golden brown on both sides.
- Serve hot, topped with the pumpkin mustard mixture.
Notes
- For extra flavor, marinate the cutlets in salt for 30 minutes before breading.
- Pair the schnitzel with a light salad for a complete meal.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 500
- Sugar: 2g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg