Kohlrabi- Cheese-Schnitzel

Name: Kohlrabi- Cheese-Schnitzel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g waxy potatoes; 1 Onion; 4-5 Tbsp Oil; 3 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth; 2 (approx. 800 g) Kohlrabi; 7-10 Tbsp salt and pepper; 1 small ripe avocado; 7-10 Tbsp juice of 1/2 lemon; 2 Eggs; 4 discs (25 g each) Raclette cheese; 4 TABLESPOONS Flour; 8 TABLESPOONS Breadcrumbs; 1 Beet Cress; 7-10 Tbsp Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g waxy potatoes
1 Onion
4-5 Tbsp Oil
3 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth
2 (approx. 800 g) Kohlrabi
7-10 Tbsp salt and pepper
1 small ripe avocado
7-10 Tbsp juice of 1/2 lemon
2 Eggs
4 discs (25 g each) Raclette cheese
4 TABLESPOONS Flour
8 TABLESPOONS Breadcrumbs
1 Beet Cress
7-10 Tbsp Sugar

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down.
2
Peel and finely chop the onion. Fry in 1 tablespoon of hot oil until translucent. Add 1/8 l water, vinegar and stock, bring to the boil. Potatoes in slices directly.
3
into the marinade. Leave to stand for about 30 minutes.
4
Peel and wash the kohlrabi. Cut into 10 slices each (approx. 1/2 cm thick). Cook 16 slices of the same size in boiling salted water for about 5 minutes (use the rest for other purposes). Drain and let cool off.
5
Halve the avocado, stone, peel and chop into small pieces. Mix with lemon juice. Fold into the potatoes.
6
Whisk the eggs and season with salt and pepper. Cut cheese slices in half. Place each between 2 kohlrabi slices. Turn the slices one after the other in flour, egg and breadcrumbs and press them on. Heat 3-4 tablespoons of oil in a large coated pan.
7
Fry escalopes in portions on both sides until golden brown, keep warm. Cut cress from the bed and fold into the salad. Season to taste, arrange everything.
8
Drink: white wine spritzer.