# What You’ll Need:
→ Pumpkin Schnitzel
01 - 1 small butternut squash or Hokkaido pumpkin (about 1.75 lbs), peeled, seeded, and sliced into 0.5 inch thick cutlets
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup breadcrumbs
05 - 1/2 cup grated Parmesan cheese (optional; omit for vegan)
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon smoked paprika
09 - Vegetable oil, for frying
→ Sandwich Assembly
10 - 4 sandwich rolls or ciabatta buns, sliced
11 - 1 cup mixed salad greens
12 - 1 large tomato, sliced
13 - 1 small red onion, thinly sliced
14 - 4 tablespoons mayonnaise or vegan mayo
15 - 2 teaspoons Dijon mustard
# Step-by-Step Guide:
01 - Arrange three shallow bowls separately: one containing all-purpose flour, another with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan (if using), salt, black pepper, and smoked paprika. Coat each pumpkin slice in flour, dip in egg, and then press into the breadcrumb mixture.
02 - Pour vegetable oil into a large skillet to a depth of approximately 0.5 inch. Heat over medium. Fry coated pumpkin cutlets in batches for 3 to 4 minutes per side until crisp and golden; transfer to paper towels for draining.
03 - Lightly toast sandwich rolls or buns as desired for added texture.
04 - In a small bowl, mix mayonnaise and Dijon mustard until combined. Spread sauce evenly onto the bottom half of each roll.
05 - Layer salad greens, tomato slices, onion rings, and a warm pumpkin schnitzel on each prepared roll. Close with the top half of the bun.
06 - Serve the sandwiches immediately, optionally accompanied by extra sauce.
