Kohlrabi cutlet tower with light yoghurt aioli

Name: Kohlrabi cutlet tower with light yoghurt aioli
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 small kohlrabi (about 225 g each); 7-10 Tbsp Salt; 1 red onion; 250 g cherry tomatoes; 1 (approx. 250 g) ripe avocado; 3 TABLESPOONS Lime juice; 1 Garlic clove; 200 g Whole milk yoghurt; 150 g Cornflakes; 50 g Breadcrumbs; 3 Eggs (size M); 75 g Flour; 10 TABLESPOONS Oil; 1 large freezer bag

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 small kohlrabi (about 225 g each)
7-10 Tbsp Salt
1 red onion
250 g cherry tomatoes
1 (approx. 250 g) ripe avocado
3 TABLESPOONS Lime juice
1 Garlic clove
200 g Whole milk yoghurt
150 g Cornflakes
50 g Breadcrumbs
3 Eggs (size M)
75 g Flour
10 TABLESPOONS Oil
1 large freezer bag

Directions

1
Clean, peel and wash the kohlrabi. Cut each kohlrabi into about 5 slices. Cover and cook in plenty of boiling salted water for about 5 minutes until al dente. Rinse briefly under cold water, drain and allow to cool.
2
Peel the onion and cut into fine slices. Wash, drain and halve the tomatoes. Halve avocado, remove core, peel flesh and cut into cubes. Mix with tomatoes, onions and about 2 tbsp. lime juice.
3
Season with salt and pepper.
4
Peel and finely chop the garlic. Mix yoghurt, garlic, 1 tablespoon lime juice and season with salt.
5
Put the cornflakes in a freezer bag and crush them finely with a pastry roll. Mix with breadcrumbs. Whisk eggs, 1 tablespoon cold water, some salt and pepper. Put the flour in a deep plate.
6
Heat the oil in portions in a large frying pan. Turn the kohlrabi slices first in flour, then in egg and finally in the cornflake mixture. Turn in the hot oil for 3-4 minutes, turning each portion until golden brown
7
Stack the kohlrabi schnitzel on plates to form turrets and serve with some avocado and tomato salad. Add yoghurt aioli.