Filet schnitzel with kohlrabi gratin

Name: Filet schnitzel with kohlrabi gratin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g waxy potatoes; 1 (approx. 500 g) Kohlrabi; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Grease; 250 g Whipped cream; 4 slightly heaped tbsp. flour; 500 g Pork tenderloin; 1 Egg; 80-100 g Breadcrumbs; 2-3 TABLESPOONS Oil; 4 cherry- or small tomatoes; 7-10 Tbsp possibly approx. 1 tablespoon capers (glass); 7-10 Tbsp Basil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 (approx. 500 g) Kohlrabi
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Grease
250 g Whipped cream
4 slightly heaped tbsp. flour
500 g Pork tenderloin
1 Egg
80-100 g Breadcrumbs
2-3 TABLESPOONS Oil
4 cherry- or small tomatoes
7-10 Tbsp possibly approx. 1 tablespoon capers (glass)
7-10 Tbsp Basil

Directions

1
Wash the potatoes and cook them covered in water for about 20 minutes. Quench, peel and let cool
2
Peel and quarter the kohlrabi and cut into thin slices. Cover and steam in little boiling salted water for about 4 minutes. Drain well
3
Cut the potatoes into slices. Lay the potato and kohlrabi slices in a large greased gratin dish like roof tiles, season. Stir cream and 1 tbsp. flour until smooth, pour evenly over it. Grate cheese over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes
4
Wash the fillet, dab dry and cut into approx. 8 diagonal (approx. 1 1/2 cm thick) slices. Press a little flat. Whisk egg and 1-2 tbsp. water, season. Turn the cutlets first in approx. 3 tbsp. flour, then in egg and finally in breadcrumbs. Press the breadcrumbs well
5
Fry the escalopes in hot oil in a coated pan for 2-3 minutes on each side. Wash and slice the tomatoes. Cover schnitzel with tomatoes and capers. Arrange and garnish everything
6
Drink: white wine or cider