Save A crispy, golden pumpkin schnitzel layered with fresh greens and creamy sauce, served on a soft sandwich roll, this delicious vegetarian twist transforms a classic favorite into something special for every palate.
When I first made these pumpkin schnitzel sandwiches for my family, everyone was amazed at how perfectly crisp and flavorful the pumpkin became. It quickly became our go-to whenever we wanted something hearty yet meatless.
Ingredients
- Butternut squash or Hokkaido pumpkin: About 800 g, peeled, seeded, and sliced into 1 cm thick cutlets
- All-purpose flour: 1 cup (120 g)
- Large eggs: 2
- Bread crumbs: 1 cup (100 g)
- Parmesan cheese (optional): 1/2 cup (50 g), omit for vegan
- Salt: 1 tsp
- Ground black pepper: 1/2 tsp
- Smoked paprika: 1/2 tsp
- Vegetable oil: For frying
- Sandwich rolls or ciabatta buns: 4, sliced
- Mixed salad greens: 1 cup (30 g)
- Large tomato: Sliced
- Small red onion: Thinly sliced
- Mayonnaise or vegan mayo: 4 tbsp
- Dijon mustard: 2 tsp
Instructions
- Prepare the pumpkin schnitzel:
- Set up three bowls: one with flour, one with beaten eggs, one with breadcrumbs, Parmesan (if using), salt, pepper, and smoked paprika. Dredge pumpkin slices in flour, then egg, then breadcrumb mixture, pressing to adhere.
- Fry the schnitzel:
- Heat about 1 cm of oil in a skillet over medium heat. Fry coated pumpkin slices in batches for 3, 4 minutes per side, until golden brown and tender. Drain on paper towels.
- Toast the rolls:
- Toast sandwich rolls lightly if desired.
- Make the sauce:
- Combine mayonnaise with Dijon mustard in a small bowl and spread on the bottom half of each roll.
- Assemble the sandwich:
- Layer each roll with salad greens, sliced tomato, onion rings, and a warm schnitzel. Top with the other roll half.
- Serve:
- Serve immediately, with extra sauce if you like.
Save Bringing these sandwiches to our table has become a little tradition after autumn market strolls, and even my youngest now requests pumpkin schnitzel rolls by name!
Serving Suggestions
Try pairing these sandwiches with crunchy potato chips or a crisp, simple coleslaw for a colorful and satisfying meal.
Variations
Swap out regular mayonnaise for vegan mayo, skip Parmesan, and use your favorite bread rolls for a plant-based meal. Pickles and roasted red peppers make tasty additions.
Nutrition & Allergens
Each sandwich contains about 420 calories, 18 g fat, 52 g carbohydrates, and 10 g protein. Check for eggs, gluten, milk, and mustard in your ingredients.
Save Serve warm for the best texture, and save any leftovers for easy packed lunches the next day!
Recipe FAQs
- → What type of pumpkin works best?
Both butternut squash and Hokkaido pumpkin work well due to their firm texture and sweet flavor.
- → How do you get the schnitzel crispy?
Thoroughly coat pumpkin slices with flour, egg, and seasoned breadcrumbs, then fry in hot oil until golden.
- → Can I make this vegan?
Yes, substitute vegan mayo for regular, omit Parmesan, and replace eggs with plant milk and flour mixture.
- → What bread is best for sandwich assembly?
Ciabatta buns and soft sandwich rolls complement the crunch and keep fillings secure.
- → What accompaniments pair well with this dish?
Serve with pickles, roasted peppers, and a chilled Riesling or wheat beer for added flavor.
- → Are there any common allergens?
This meal contains eggs, wheat, and potentially milk and mustard. Check labels and substitute as needed.