Recipes
Pumpkin seed cutlets with potato salad
- 45 Min.Preparation time
- 4Portions
Cutlets
- 4 veal or pork cutlets (flank, 150 g each)
- 2 eggs
- 80 g Steirerkraft pumpkin seeds chopped
- 80 g breadcrumbs
- Salt
- Cooking oil
Potato salad
- Potato salad 1 kg potatoes (waxy)
- 1/8 l soup
- 1 TSP sugar
- 1 TBSP chopped parsley
- 1 TBSP chopped leek or onion
- Corn oil, apple cider vinegar
- Black pepper, salt
For sprinkling on top
- Steirerkraft Styrian pumpkin seed oil PGI
Preparation
- For the salad: Wash the potatoes and boil until soft. Allow them to cool and then peel and cut into slices of 2 mm. Add all the ingredients and marinate so that the potato salad becomes deliciously juicy.
- Place the cutlets between some foil and tenderise using a steak mallet or saucepan. Pat them dry with paper towels and add salt on both sides.
Whisk the eggs with a pinch of salt. Mix the chopped Steirerkraft pumpkin seeds with some breadcrumbs.
Dip the cutlets in the flour on both sides, then dip into the whisked eggs. Allow to drain before carefully dipping them in the breadcrumb mix. Do not press the breadcrumbs onto the cutlets, otherwise they will become firm when fried and will not rise. - Fry the cutlets in plenty of hot oil (180 °C) until crisp. Finally place them onto paper towels so the oil can drain away and keep warm.
Serving suggestion
Serve the cutlets on pretty plates and garnish with some cranberry jam or some fruit. Then add some potato salad to plate and sprinkle with Steirerkraft Styrian pumpkin seed oil P.G.I.
This is my tip
You can also use this pumpkin seed breadcrumb to coat sliced vegetables.
Michaela Bloder, Steirerkraft Kernothek
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com