Kohlrabi cutlet in almond casing

Name: Kohlrabi cutlet in almond casing
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Kohlrabi (about 450 g each); 7-10 Tbsp salt, white pepper; 100 g Breadcrumbs; 100 g flaked almonds; 4 eggs, approx. 3 heaped tablespoons flour; 3-4 Tbsp Oil; 150 g Whole milk yoghurt; 150 g ripened cream; 1/2 bunch/pot of chervil or parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Kohlrabi (about 450 g each)
7-10 Tbsp salt, white pepper
100 g Breadcrumbs
100 g flaked almonds
4 eggs, approx. 3 heaped tablespoons flour
3-4 Tbsp Oil
150 g Whole milk yoghurt
150 g ripened cream
1/2 bunch/pot of chervil or parsley

Directions

1
Clean, peel and wash the kohlrabi. Cut into 12 slices about 1.5 cm thick. Cook 8 equal slices in boiling salted water for 10-12 minutes (use the rest for other purposes). Drain well and let cool off
2
Mix breadcrumbs and almonds in a deep plate. Whisk 2 eggs in a deep plate, season
3
Boil 2 eggs for about 8 minutes until soft. Quenching
4
Turn the kohlrabi slices one after the other in flour, egg and crumbled almond mixture, press well. Heat oil in portions in a large coated pan (or 2 pans). Fry the kohlrabi on both sides at medium heat until golden brown, keep warm.
5
Mix yoghurt and sour cream, season. Wash the chervil, pluck off, stir in half. Peel waxy eggs and cut them in half lengthwise. Arrange kohlrabi schnitzel with egg halves and chervil cream. Garnish with rest of chervil. Tastes good with mashed potatoes