Peel the pumpkin and remove the seeds. Cut into slices about 14 mm thick. Steam for about 15 minutes until soft (alternatively boil in water).
Salt and pepper the cutlets on both sides. Coat both sides with flour, beaten egg and couscous.
Then fry in pan at medium temperature for 5 minutes per side with lid.
Preparation Tip:
Cut the pumpkin with a bread slicer. If you use Hokkaido, save yourself the peeling.
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