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Recipe: Pumpkin seed cutlets with potato salad


serves 4 | cooks in 45 minutes

1. 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.

2. 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.

3. 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.


You can also use this pumpkin seed breadcrumb to coat sliced vegetables.

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.

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