Kohlrabi potato gratin with pork cutlet

Name: Kohlrabi potato gratin with pork cutlet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Kohlrabi; 650 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 250 g Whipped cream; 50 g Comté cheese; 4 Pork escalope (approx. 135 g each); 2 TABLESPOONS Oil; 7-10 Tbsp freshly crushed green pepper; 7-10 Tbsp Lettuce, tomato rose and parsley; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Kohlrabi
650 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
250 g Whipped cream
50 g Comté cheese
4 Pork escalope (approx. 135 g each)
2 TABLESPOONS Oil
7-10 Tbsp freshly crushed green pepper
7-10 Tbsp Lettuce, tomato rose and parsley
7-10 Tbsp Grease

Directions

1
Clean and peel the kohlrabi and cut into thin slices. Peel and wash the potatoes and cut or slice them very finely. Layer kohlrabi and potatoes fan-shaped in a greased gratin dish. Season with salt and pepper. Pour cream over it. Bake gratin in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 45-50 minutes. In the meantime, grate the cheese and sprinkle it on the gratin about 15 minutes before the end of the baking time.
2
Wash the meat and pat dry. Heat the oil in a pan (a grill pan if you like) and fry the meat for about 2 minutes on each side. Season with salt and pepper. Remove gratin from the oven. Arrange a piece of gratin and schnitzel sprinkled with green pepper on a plate. Serve garnished with lettuce, tomato rose and parsley