Black Walnut Ham Steak Schnitzel

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Ingredients

1 (15 oz.) can pumpkin puree, canned

1 1/2 cups apple cider, fresh

1 cup chicken broth, low sodium

1/4 tsp. cloves, ground

1/4 tsp. nutmeg, ground

1/4 tsp. ginger, ground

3/4 cup all-purpose flour

1/2 tsp. sage, ground

1/2 tsp. coarse ground black pepper

3 large eggs

1 Tbsp. whole milk

1 cup Hammons Black Walnuts, finely chopped

1/4 cup panko breadcrumbs, unseasoned

1 (1.25 lbs.) boneless ham steak, fully cooked, hickory smoked

Directions

Pre-heat oven to 375 degrees F.

Prepare pumpkin-cider sauce. Place the pumpkin puree, apple cider, chicken broth and spices in a bowl and whisk to evenly combine then gently warm in the microwave. Reserve warm.

Slice the whole ham steak into 4 equal pieces, trimming off any fat on the steaks. Pat the steaks dry with a paper towel to help the breading adhere.

Prepare the breading ingredients. Evenly combine the flour, sage and black pepper and place in a shallow dish. Evenly combine the black walnuts and panko breadcrumbs and place in a shallow dish. Dip a ham steak into the seasoned flour shaking off any excess, then into the eggs allowing any excess egg to drip off, then lastly into the black walnut/panko mix lightly pressing the mixture into the ham steak to evenly coat all sides.

Transfer the coated ham steaks onto a baking pan, fitted with a wire rack. Bake for approximately 25-30 minutes. The ham steak should have an even golden brown color, crispy/crunchy outside texture and tender/juicy inside. The breading should not be dark in color.

Serve warm with the pumpkin-cider sauce.

 

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