Pumpkin Cordon Bleu

For the pumpkin cordon bleu, first pepper and salt the pumpkin slices, set aside. Meanwhile, prepare everything for breading and heat the oil in a pan (about finger width high).

Dab the squash slices a bit with paper towels, then top with ham and cheese and ham again. Place the second pumpkin slice on top of each and quickly coat in flour, beaten egg and breadcrumbs. Fry out the pumpkin cordon bleu in the heated oil ( do not let it get too hot ).

Preparation Tip:

The pumpkin cordon bleu tastes good with tomatoes, green or potato salad.

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