Fried cutlet with kohlrabi in parsley sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grate the bread rolls into breadcrumbs. Peel, wash and quarter the potatoes and put them in a pot. Cover with cold water.

2. 2

   Peel and wash the kohlrabis and cut them first into slices of about 1 cm thickness, then into coarse sticks. Covered and cook in about 1/2 l boiling salted water for 8-10 minutes. Pour kohlrabi into a sieve, collect the vegetable water and measure 400 ml.

3. 3

   For the roux, heat butter in a saucepan. Sprinkle with 2 lightly heaped tbsp. flour and sauté lightly while stirring. While stirring, deglaze with vegetable water and cream, bring to the boil and simmer while stirring for about 5 minutes.

4. 4

   Season with salt, pepper and 1 pinch of sugar. Add the kohlrabi to the sauce and keep covered and warm.

5. 5

   Add approx. 1/2 tsp salt to the potatoes, bring to the boil, cover and cook for approx. 20 minutes.

6. 6

   Whisk the eggs in a deep dish. Sprinkle breadcrumbs onto a flat plate.

7. 7

   Mix 2-3 tablespoons of flour on another flat plate with about 1/4 teaspoon salt and pepper each. Wash the meat and dab dry. Turn one after the other first in flour, then in eggs and finally in breadcrumbs.

8. 8

   Heat the lard in a large pan. Fry the meat on each side at medium heat for about 5 minutes.

9. 9

   Wash parsley, shake dry, chop and stir into the kohlrabi vegetables. Drain the potatoes. Arrange everything.

Nutrition Facts

KCAL
780 kcal

CARBS
47 g

FATS
40 g

PROTEINS
53 g