Pumpkin Scallop

For the pumpkin cutlets, peel and core the pumpkin. Cut into pieces of any size, preferably about 1 cm thick and the pumpkin pieces salt and pepper.

Then roll in flour, then in beaten egg with a little milk and finally in breadcrumbs.

Heat oil in a frying pan and fry the pumpkin cutlets. With cranberries, a real hit!

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