Kohlrabischnitzel in almond breading with herb sauce and polenta mash (Fitgericht four ingredients)

Name: Kohlrabischnitzel in almond breading with herb sauce and polenta mash (Fitgericht four ingredients)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 ml Milk; 1 TABLESPOON Butter; 7-10 Tbsp Salt; 175 g Corn semolina (polenta); 7-10 Tbsp grated nutmeg; 1.2 kg Kohlrabi; 7-10 Tbsp Pepper; 2 Eggs (size M); 6 TABLESPOONS Flour; 100 g flaked almonds; 4 TABLESPOONS Butter or margarine; 1/4 collar Chives; 1/4 collar Dill; 200 g Whole milk yoghurt

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 ml Milk
1 TABLESPOON Butter
7-10 Tbsp Salt
175 g Corn semolina (polenta)
7-10 Tbsp grated nutmeg
1.2 kg Kohlrabi
7-10 Tbsp Pepper
2 Eggs (size M)
6 TABLESPOONS Flour
100 g flaked almonds
4 TABLESPOONS Butter or margarine
1/4 collar Chives
1/4 collar Dill
200 g Whole milk yoghurt

Directions

1
For the polenta, boil milk and 500 ml water. Add butter and about 1 teaspoon salt. Stir in semolina. Stir for about 5 minutes at low heat. Cook for another 15 minutes on a switched off hotplate.
2
Season to taste with nutmeg. Peel the kohlrabi and cut into slices of about 1.5 cm. Season with salt and pepper. Whisk eggs. Turn the kohlrabi slices in flour, egg and almonds one after the other.
3
Heat 2 tablespoons of fat in 2 pans and fry the kohlrabi steaks in portions for about 10 minutes, turning them over. Wash the chives, shake dry and cut into fine rolls, except for a little garnish.
4
Wash the dill, shake dry, pluck flags from the stems and cut finely. Mix yoghurt and herbs and season with salt and pepper. Arrange polenta, kohlrabi schnitzel and sauce. Garnish with chives.