Kohlrabi-Cordon-bleu
very easy
50 mins
50 mins
Ingredients
- 2 Kohlrabi (about 1 kg)
- 7-10 Tbsp salt, pepper, sugar
- 5 TSP Ajvar (Paprika preparation; glass)
- 200 g Raclette cheese (in slices)
- 3 Eggs
- 125 g Breadcrumbs
- 1 TEASPOON Pizza spice
- 6 TABLESPOONS Flour
- 4 TABLESPOONS Oil
- 3 TABLESPOONS Fruit vinegar
- 1 TEASPOON Dijon mustard
- 2 TABLESPOONS good olive oil
- 1 Shallot
- 1 (approx. 100 g) small apple
- 150 g Baby salad mix
- baking paper
Directions
- 1
For the cordon bleu, peel the kohlrabi. Cut into approx. 20 slices (each approx. 1⁄2 cm), salt. Spread a thin layer of ajvar on one side. Put the cheese on half of the coated slices. Put the rest of the kohlrabi with the ajvar side on top.
- 2
Whisk the eggs in a deep dish. Mix breadcrumbs with pizza spice on a deep plate. Put the flour separately on a plate. Turn the kohlrabi schnitzel one after the other first in the flour, then in the whisked eggs and finally in the breadcrumbs.
- 3
Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the baking tray with baking paper. Heat oil in a large pan and fry escalopes in it one after the other for approx. 3 minutes on each side until crispy.
- 4
Place on the baking tray. Continue cooking in the hot oven for about 10 minutes.
- 5
For the salad, mix vinegar, some salt, pepper, mustard and 1 teaspoon sugar. Fold in olive oil. Peel and chop the shallot. Add to the vinaigrette. Wash the apple, remove seeds and dice finely.
- 6
Sort the salad, wash and drain. Mix with apple and vinaigrette. Arrange everything.
Nutrition Facts
590 kcal
40 g
33 g
29 g
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