Fried slices of kohlrabi with yoghurt dip and chicken filet

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the kohlrabis and cut into approx. 12 slices of about 1 cm thickness. Put the kohlrabi slices in plenty of boiling salted water and simmer for 5-6 minutes. Then lift them out of the pot with a skimmer, drain and let them cool down.

2. 2

   In the meantime, clean and wash the spring onions for the yoghurt sauce and put 2 aside for garnishing. Cut the remaining spring onions in half lengthwise and cut very finely. Cut the chillies open lengthwise, remove the seeds and cut the halves finely as well.

3. 3

   Peel the garlic and press it through a garlic press. Wash the mint, dab dry and cut into fine strips, except for a little to garnish. Mix the yoghurt, lemon juice, mint, garlic, chilli and spring onions together, except for a tablespoon.

4. 4

   Season to taste with salt and keep covered in a cool place. Wash the chicken fillets and pat dry. Heat 2-3 tablespoons of oil in a pan and fry the fillets for about 10 minutes, turning them over. Beat the eggs in a deep dish and whisk with a little salt and pepper.

5. 5

   Put flour and sesame seeds in two deep plates as well. Turn the kohlrabi slices first in flour, then in egg and finally in sesame. Heat some oil in a large pan and fry the breaded kohlrabi slices in portions, turning them golden brown.

6. 6

   Keep finished slices warm. Season fried chicken fillets with salt and pepper and let them rest for 5 minutes. Cut the fillets lengthwise into thin slices and arrange on a plate with the breaded kohlrabi slices.

7. 7

   Add some sauce and sprinkle with remaining spring onions. Serve garnished with mint, spring onions, lemon slices and chilli. Add the rest of the sauce extra.

Nutrition Facts

KCAL
800 kcal

CARBS
32 g

FATS
52 g

PROTEINS
49 g