Chicken filet in lemon and kohlrabi sauce

Name: Chicken filet in lemon and kohlrabi sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken filets (125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 1 Egg; 40 g Sesame; 3 Kohlrabi (about 250 g each); 150 g Sweet peas; 4 TABLESPOONS Oil; 30 g Butter or margarine; 30 g Flour; 3 TABLESPOONS Whipped cream; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon and balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken filets (125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour
1 Egg
40 g Sesame
3 Kohlrabi (about 250 g each)
150 g Sweet peas
4 TABLESPOONS Oil
30 g Butter or margarine
30 g Flour
3 TABLESPOONS Whipped cream
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Lemon and balm

Directions

1
Season meat with salt and pepper. Turn in flour. Beat the egg. Turn chicken filet first in egg, then in sesame. Clean, peel and halve the kohlrabi and cut into thin slices. Wash, clean and halve the mangetouts.
2
Cook the kohlrabi in 1/2 litre boiling salted water for about 10 minutes. Add sugar snap peas to the kohlrabi 3 minutes before the end of the cooking time. Heat the oil in a pan. Fry chicken fillet for about 12 minutes, turning.
3
Drain the vegetables on a sieve, collecting the liquid. Melt the fat in a pot. Sweat flour in it. Deglaze with vegetable water and cream while stirring. Let simmer a little bit.
4
Season to taste with salt, pepper and lemon juice. Add the vegetables to the sauce and warm them up. Serve chicken filet and vegetables together. Garnish with lemon and lemon balm. Serve with rice.