Air-fryer pumpkin cordon bleu
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Nut-free y 5 más Indicative dietary requirements
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Recipe characteristics
Starter
Appetiser · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Pumpkin butternut squash, straight neck section 800 g
- Cooked ham 8 slices 160 g
- Emmental cheese 8 slices 160 g
- Plain flour 80 g
- Egg 2 medium, without shells 100 g
- Breadcrumbs 150 g
- Extra virgin olive oil preferably sprayed 20 ml
- Salt 4 g
- Black pepper ground 1 g
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Method
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Cut the pumpkin into 16 even 8-10 mm slices. Remove any seeds and leave the skin on for the first cooking stage.
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Preheat the air fryer to 200°C for 5 minutes. Brush the pumpkin with half the olive oil and cook at 180°C for 18-22 minutes, turning halfway, until tender but firm.
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Cool slightly and remove the skin. Make eight pairs of slices and place one slice of cooked ham and one slice of Emmental cheese between each pair, trimming so they do not overhang.
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Season with the salt and black pepper. Coat each pumpkin sandwich in the flour, beaten egg and breadcrumbs, gently pressing the edges.
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Spray with the remaining olive oil and cook at 185°C for 9-11 minutes, turning halfway, until the coating is golden and the cheese melted.
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