Pumpkin Schnitzel

Ingredients

• 1 small pumpkin (e.g., Hokkaido, about 1 kg)
• 80 g spelt flour
• 1 egg
• 150 g whole grain breadcrumbs
• 2 tbsp butter
• 300 g yogurt
• 100 g quark
• 3 tbsp mustard
• Salt
• black pepper (freshly ground)
• 1 pickled cucumber
• 2 tbsp capers
• 3 anchovy fillets (in salt)
• 2 tbsp parsley

Instructions

1. 1.

   For the mustard dip, dice the cucumber into small cubes. Rinse the anchovy fillets, pat dry and finely chop. Wash the parsley, shake off excess water and finely chop. Mix yogurt with quark, mustard, cucumber, capers, anchovies and herbs. Season with salt and pepper.

2. 2.

   Peel the pumpkin, cut it in half, remove the seeds and slice into about 1 cm wide strips. Blanch the pumpkin strips in a pot of boiling salted water for 2 minutes, then drain, shock in cold water and let them dry.