Schnitzel with corn flakes breading

Name: Schnitzel with corn flakes breading
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 thin pork cutlets (125 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 70 g Flour; 1 Egg; 75 g corn flakes; 750 g Kohlrabi; 30 g Butter or margarine; 100 g Whipped cream; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon and parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 thin pork cutlets (125 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
70 g Flour
1 Egg
75 g corn flakes
750 g Kohlrabi
30 g Butter or margarine
100 g Whipped cream
4 TABLESPOONS Oil
7-10 Tbsp Lemon and parsley

Directions

1
Tap the schnitzel a little flat. Season with salt and pepper and turn in 40 g flour. Beat the egg. Crumble Corn Flakes coarsely. Turn escalopes first in egg, then in Corn Flakes. Peel, quarter and slice kohlrabi and cook in 1/2 litre salt water for about 10 minutes.
2
Drain the kohlrabi and collect the vegetable water. Heat the fat in a saucepan. Sauté 30 g flour in it and deglaze with the vegetable water. Add cream and let it simmer a little bit. Add kohlrabi to the sauce.
3
Heat the oil in a frying pan. Fry the escalopes for about 6 minutes at medium heat. Turn from time to time. Arrange cutlets with the kohlrabi vegetables on plates. Serve garnished with lemon and parsley.
4
Parsley potatoes taste good with it.