Kohlrabis schnitzel in almond crust with green herb sauce

Name: Kohlrabis schnitzel in almond crust with green herb sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Eggs (size M); 50 g Butter or margarine; 4 TABLESPOONS Flour; 775 ml Milk; 1 collar Chervil; 1 collar Dill; 1 Beet Cress; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 40 g Breadcrumbs; 60 g sliced almonds; 2 (350 g each) Kohlrabi; 2 TABLESPOONS Oil; 1 pack of Mashed Potato Flakes; 7-10 Tbsp Kitchen paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Eggs (size M)
50 g Butter or margarine
4 TABLESPOONS Flour
775 ml Milk
1 collar Chervil
1 collar Dill
1 Beet Cress
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
40 g Breadcrumbs
60 g sliced almonds
2 (350 g each) Kohlrabi
2 TABLESPOONS Oil
1 pack of Mashed Potato Flakes
7-10 Tbsp Kitchen paper

Directions

1
Boil 2 eggs for about 10 minutes. In the meantime melt fat in a pot, stir in 2 tablespoons of flour with a whisk, sweat while stirring and pour on 650 ml milk. Let simmer for about 10 minutes while stirring frequently. Wash chervil and dill, dab dry, pluck leaves. Cut cress from the bed. Put some herbs aside for garnishing, chop the rest finely.
2
Drain the eggs, rinse with cold water and peel, let cool a little. Add herbs to the sauce, mix briefly with a blender, season with stock, salt and pepper, keep warm. For the kohlrabi schnitzel, whisk 1 egg in a deep plate. Mix breadcrumbs and almonds. Fill 2 tablespoons of flour and almond mixture into 2 plates. Clean and peel the kohlrabi and cut into slices of about 5 mm thickness. Season with salt on both sides. Turn the slices in flour first, beat well, then in egg and finally in the almond mixture. Fry the slices in hot oil at medium heat for about 4 minutes on each side. Boil 375 ml water with 1/2 teaspoon salt. Remove the pot from the heat and add 125 ml milk.
3
Clean and peel the kohlrabi and cut into slices of about 5 mm thickness. Season with salt on both sides. Turn the slices in flour first, beat well, then in egg and finally in the almond mixture. Fry the slices in hot oil at medium heat for about 4 minutes on each side. Boil 375 ml water with 1/2 teaspoon salt. Remove the pot from the heat and add 125 ml milk. Stir in the puree flakes briefly with a stirring spoon. Finely chop 1 egg, quarter the other. Add the chopped egg to the sauce. Let the cutlets drip off briefly on kitchen paper. Serve with mashed potatoes, sauce, remaining herbs and egg quarters
4
Stir in the puree flakes briefly with a stirring spoon. Finely chop 1 egg, quarter the other. Add the chopped egg to the sauce. Let the cutlets drip off briefly on kitchen paper. Serve with mashed potatoes, sauce, remaining herbs and egg quarters