Recipes

Pumpkin seed cutlets with potato salad

  • #spermidine
Difficulty level: medium
  • 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
Warenkorb IconShop products online

Preparation

  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.

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.

Print recipe

This is my tip

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

Michaela Bloder, Steirerkraft Kernothek

Products you need for this recipe

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Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…
from € 3,89 incl. VAT
€ 3,89 – € 14,29 incl. VAT., excl. Shipping costs
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Apple vinegar Premium

The pleasant acidity of the Styrian apple cider Premium, which…
from € 3,49 incl. VAT
€ 3,49 – € 7,99 incl. VAT., excl. Shipping costs
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Pumpkin seed oil Premium

Styrian pumpkin seed oil PGI made from sun-ripened pumpkins by…
from € 3,50 incl. VAT
€ 3,50 – € 18,90 incl. VAT., excl. Shipping costs
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Pumpkin seed cutlets with potato salad

Difficulty level: medium
  • 45 Min. Preparation time
  • 4 Portions

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
Warenkorb Icon Shop products online

Preparation

  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.

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.

Print recipe

This is my tip

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

Michaela Bloder, Steirerkraft Kernothek

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