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easy &quick

Pork Schnitzel Stuffed with Pumpkin and Chestnut

QimiQ Benefits

  • Firmer and more stable fillings
  • Full taste with less fat content

Minutes

25

Difficulty

medium

Pork Schnitzel Stuffed with Pumpkin and Chestnut
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Ingredients

For 4 portions

  • 4

    Pork escalope(s) à 160 g each

  • Clarified butter, to fry

  • For the filling

  • 50g

    Onion(s), finely sliced

  • 10g

    Butter

  • 150g

    Pumpkin, cut into strips

  • 100g

    Chestnuts, cooked and peeled, chopped

  • 125g

    QimiQ Cream Base, unchilled

  • 40g

    Bread crumbs

  • 10ml

    Pumpkin seed oil

  • Salt and pepper

  • For coating

  • Flour

  • 1

    Egg(s)

  • Bread crumbs

  • Pumpkin seeds, chopped

Preparation

  1. For the filling fry the onion in butter. Add the pumpkin and chestnuts, fry for a few minutes and allow to cool.
  2. Whisk QimiQ Classic smooth. Add the pumpkin mixture, bread crumbs, pumpkin seed oil, salt and pepper and mix well.
  3. Spread the filling onto the beaten (with a meat hammer) pork, fold in half, fasten with tooth picks and salt.
  4. Bread with the flour, egg and breadcrumb / pumpkin seed mixture and deep fry slowly until golden brown.
Some doughy looking food

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