Kohlrabi in a schnitzel costume with yoghurt taioli and avocado

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the cutlets, clean, peel and wash the kohlrabi and cut them into thin slices of about 1 cm each. Cover the kohlrabi slices and cook in 3-4 l boiling salted water for about 5 minutes until al dente. Pour into a large sieve, rinse briefly with cold water, drain and allow to cool completely.

2. 2

   In the meantime, put the cornflakes in a freezer bag and crumble them finely with a cake roll or an empty wine bottle. Then mix with breadcrumbs in a deep plate.

3. 3

   For the aioli, peel the garlic and chop very finely. Mix yoghurt, garlic and 1 tablespoon lime juice. Season to taste with salt. That's it!.

4. 4

   For the avocado topping, peel and halve the onion and cut into fine strips. Wash and halve the tomatoes. Halve the avocado, stone it, remove the flesh from the skin with a tablespoon and dice it roughly.

5. 5

   Mix avocado, tomatoes, onions and 2 tablespoons lime juice. Season with salt and pepper.

6. 6

   Whisk eggs and 1 tbsp. cold water in a deep plate with a fork. Season with salt and pepper. Put the flour in a deep plate. Heat oil in portions in a large pan. And now the big breading parade starts! Turn the kohlrabi slices in flour first, shake off excess flour slightly.

7. 7

   Then pull through the egg, let it drip off a little and finally turn it in the cornflakes mix. Immediately fry the kohlrabi in hot oil in portions, turning them for 3-4 minutes until golden brown. Remove. Keep finished cutlets warm in the oven (approx. 50 °C).

8. 8

   Build bombastic schnitzel towers on the plates. Serve with avocado topping and aioli.