Stuffed kohlrabi schnitzel with potato salad

Name: Stuffed kohlrabi schnitzel with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 2 Avocados (about 300 g each); 1 Bed of garden cress; 7-10 Tbsp Juice of 1 lemon; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Kohlrabis (about 300 g each); 2 Eggs (size M); 6 TABLESPOONS Flour; 6 TABLESPOONS Breadcrumbs; 4 discs (25 g each) Raclette cheese; 3 TABLESPOONS clarified butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
2 Avocados (about 300 g each)
1 Bed of garden cress
7-10 Tbsp Juice of 1 lemon
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Kohlrabis (about 300 g each)
2 Eggs (size M)
6 TABLESPOONS Flour
6 TABLESPOONS Breadcrumbs
4 discs (25 g each) Raclette cheese
3 TABLESPOONS clarified butter

Directions

1
Wash the potatoes thoroughly and boil in boiling water for 15-20 minutes. Drain potatoes, rinse with cold water, peel and slice. Cut avocados in half, remove stone and remove flesh from skin with a spoon.
2
Cut the fruit flesh into pieces. Cut cress from the bed. Mix lemon juice with olive oil, cress, potatoes and avocados. Season with salt, pepper and sugar. Clean and peel the kohlrabis and cut them into 8 slices (2-3 mm thick).
3
Beat the eggs. Put the flour and breadcrumbs separately on 2 flat plates. Cut cheese slices in half. Place 1 piece of cheese between 2 kohlrabi slices. Season with salt and pepper. Turn the kohlrabi-cheese slices first in flour, then in egg, then in breadcrumbs and press a little.
4
Heat clarified butter in a large, coated pan. Fry the kohlrabi schnitzel in it in portions until golden brown. Keep ready cutlets warm. Arrange salad and schnitzel on plates.