Fried cutlet with kohlrabi in parsley sauce

Name: Fried cutlet with kohlrabi in parsley sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g old dry white bread or rolls (dried, at least 1 week old); 1 kg Kohlrabi; 800 g Potatoes; 4 Pork chop with fillet (à approx. 300 g); 7-10 Tbsp Salt; 2 Eggs (size M); 7-10 Tbsp Pepper; 2-3 TABLESPOONS + 30 g flour; 4 TABLESPOONS Oil; 1 collar curly parsley; 25 g Butter; 100 g Whipped cream; 1 pinch Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g old dry white bread or rolls (dried, at least 1 week old)
1 kg Kohlrabi
800 g Potatoes
4 Pork chop with fillet (à approx. 300 g)
7-10 Tbsp Salt
2 Eggs (size M)
7-10 Tbsp Pepper
2-3 TABLESPOONS + 30 g flour
4 TABLESPOONS Oil
1 collar curly parsley
25 g Butter
100 g Whipped cream
1 pinch Sugar

Directions

1
Grind bread finely in the universal chopper. Clean, peel, wash and cut the kohlrabi into coarse sticks. Peel, wash and halve the potatoes as desired. Wash the meat and pat dry.
2
Cook the potatoes in boiling salted water for about 20 minutes. Cook kohlrabi in boiling salted water for about 12 minutes, pour into a sieve, collecting the vegetable water. In the meantime whisk eggs with a fork in a deep plate.
3
Season meat with salt and pepper. First turn in 2-3 tablespoons of flour, then in egg and then in breadcrumbs. Heat 2 tablespoons of oil in 2 large pans. Fry the meat on each side over medium heat for 3-4 minutes.
4
In the meantime, wash the parsley, shake it dry and put something aside for garnishing. Chop the rest of the parsley finely. Measure out 400 ml vegetable water. Heat butter in a saucepan, dust with 30 g flour, sauté, gradually add measured vegetable water and cream while stirring, bring to the boil.
5
Stir in the parsley. Season to taste with salt, pepper and sugar. Add kohlrabi, heat up again briefly. Drain the potatoes. Arrange meat, kohlrabi in sauce and potatoes on plates garnished with parsley.