Pumpkin cordon bleu : Queen of winter and rich in the colors of autumn…
Pumpkin accompanies us through these two seasons with a unique sweetness. Its unmistakable taste adapts to all recipes, whether sweet or savory. Today we wanted to use it for a somewhat unusual recipe that, however, won us over immediately! Pumpkin cordon bleu are extremely crispy, thanks to their double breadcrumbs, but they guard a soft filling and a stringy heart. Just as in the case of the more classic recipe, made with chicken, cooked ham will not be missing and this second course will be perfect for all occasions, such as a dinner with friends.
Ingredients for 6 Cordon Bleu:
- 220 g (about 7.75 oz) Butternut squash
- 125 g (about 4.4 oz) Mozzarella
- 3 slices Cooked ham
- 3 Eggs
- 150 g (about 5.3 oz) Breadcrumbs
- 20 g (about 0.7 oz) Grana Padano cheese, grated
- a pinch Fine salt
- to taste Black pepper
- a pinch Chili powder
- to taste Chopped rosemary
For frying:
- as needed Vegetable oil
How to prepare Pumpkin Cordon Bleu
- To prepare pumpkin cordon bleu as first thing peel it. Then cut it into thick slices of about half an inch. You will need to make 12 .
- Now beat the eggs in a small bowl with salt and pepper. Pour the breadcrumbs into a baking dish, add the chopped rosemary, Parmesan, and chili powder. Stir with a spoon and keep aside.
- Place on a first slice of squash, half a slice of cooked ham 4 and a slice of mozzarella 5. Close with another slice of squash . Do the same for all the others.
- At this point, holding the two pumpkin slices tightly together with your hands, coat one cordon bleu at a time first in egg , then in breadcrumbs, again in egg 11 and once more in breadcrumbs. In this way you will have a double breadcrumb coating.
- Place it on a tray and continue with all the others. Meanwhile heat the oil; it should reach a temperature of 140°C (320°F). When it has reached the right temperature, helping yourself with a skimmer, dip the first cordon bleu into the oil and cook for about 5 minutes
- until it is well browned. At this point drain it and transfer to a tray lined with kitchen paper. Continue in this way. It is preferable to cook 1-2 pieces maximum at a time so as not to lower the oil temperature too much. Season lightly with salt and serve the pumpkin cordon bleu still hot .
Bon Appétit!
