Kohlrabi-Schnitzel with herb sauce

Name: Kohlrabi-Schnitzel with herb sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 large kohlrabi (about 450 g each); 7-10 Tbsp salt, pepper; 1 potty Chervil or 1/2 bunch of parsley; 3-4 Stem(s) Dill; 1 Beet Cress; 3 Eggs; 6-8 TABLESPOONS Breadcrumbs; 50-75 g flaked almonds; 3-4 tablespoons (30 g) + 2 tablespoons flour; 2 TABLESPOONS Oil; 2 tablespoons (30 g) butter/margarine; 1/4 l Milk

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 large kohlrabi (about 450 g each)
7-10 Tbsp salt, pepper
1 potty Chervil or 1/2 bunch of parsley
3-4 Stem(s) Dill
1 Beet Cress
3 Eggs
6-8 TABLESPOONS Breadcrumbs
50-75 g flaked almonds
3-4 tablespoons (30 g) + 2 tablespoons flour
2 TABLESPOONS Oil
2 tablespoons (30 g) butter/margarine
1/4 l Milk

Directions

1
Clean, peel, wash and cut the kohlrabi into 8 slices of equal thickness. Cook the slices in boiling salted water for about 10 minutes. Drain well and let cool off. Pick up the stock
2
Rinse off the herbs. Pluck the chervil leaves, finely chop the dill, cut the cress from the bed. Boil 2 eggs hard. Then quench and peel
3
Whisk 1 egg, season. Mix breadcrumbs and almonds. Turn the kohlrabi slices first in 3-4 tbsp. flour, then in the egg and finally in the almond mixture, press well. Heat oil in a coated pan. Fry the escalopes in it on both sides over medium heat until golden brown
4
Heat the fat in a pot. Sprinkle with 2 tbsp. flour and sauté briefly. Stir in about 1/4 l kohlrabifond and milk. Bring to the boil and simmer for about 5 minutes. Stir the herbs, except some for garnishing, into the sauce and puree briefly. Season to taste with salt and pepper
5
Coarsely chop 1 boiled egg, quarter the other. Arrange kohlrabi schnitzel with herb sauce and egg quarters. Sprinkle with chopped egg, garnish with remaining herbs. Goes well with mashed potatoes