Kohlrabi cordon bleu

Name: Kohlrabi cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion (50 g); 200 g chunky tomatoes; 1 knife tip Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar; 1/2 (approx. 150 g) Kohlrabi; 1 washer (38 g) fat-reduced gouda cheese; 1 egg (size S); 2 teaspoons (5 g each) Sesame seed; 2 tablespoons (10 g each) Breadcrumbs; 1 tsp (5 g) Oil; 3 Stem(s) Basil; 2 discs (25 g) Ciabattabrot

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion (50 g)
200 g chunky tomatoes
1 knife tip Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar
1/2 (approx. 150 g) Kohlrabi
1 washer (38 g) fat-reduced gouda cheese
1 egg (size S)
2 teaspoons (5 g each) Sesame seed
2 tablespoons (10 g each) Breadcrumbs
1 tsp (5 g) Oil
3 Stem(s) Basil
2 discs (25 g) Ciabattabrot

Directions

1
Peel and finely chop the onion. Add the tomatoes and 5 tablespoons of water to a pot. Bring to the boil, stir in the stock and season with salt, pepper and sugar. Simmer at low heat for about 10 minutes.
2
Clean, peel and thinly slice the kohlrabi. Cut the cheese to the size of the kolrabi slices. Put 1 slice of cheese between 2 kohlrabi slices. Whisk the egg. Mix sesame and breadcrumbs.
3
Turn kohlrabi first in egg, then in the sesame mixture. Heat oil in a coated pan. Fry kohlrabi escalopes on each side over medium heat for 2-3 minutes. Wash basil, dab dry.
4
Set something aside for garnishing, cut the rest into fine strips. Season sauce again and stir in basil. Serve the kohlrabi schnitzel with the sauce. Garnish with basil.
5
Add the ciabatta bread.