Black Walnut Ham Steak Schnitzel

Black Walnut Ham Steak Schnitzel is studded with walnut breading and served with pumpkin-cider sauce.

Black Walnut Ham Steak Schnitzel


  • 1 (15 ounce) can pumpkin puree, canned
  • 1 1/2 cups apple cider, fresh
  • 1 cup chicken broth, low sodium
  • 1/4 teaspoon cloves, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, ground
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon sage, ground
  • 1/2 teaspoon coarse ground black pepper
  • 3 large eggs
  • 1 tablespoon whole milk
  • 1 cup Hammons Black Walnuts, finely chopped
  • 1/4 cup panko breadcrumbs, unseasoned
  • 1 (1.25 pound) boneless ham steak, fully cooked, hickory smoked


  1. Heat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm with the pumpkin-cider sauce.

Recipe and photo used with permission from: Hammons Products Company

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