Vegetable schnitzel of kohlrabi in almond coating

Name: Vegetable schnitzel of kohlrabi in almond coating
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 large kohlrabis (approx. 450 g each); 7-10 Tbsp Salt; 150 g Toast or white bread; 150 g sliced almonds; 4 Eggs (size M); 7-10 Tbsp Pepper; 30 g Flour; 5 TABLESPOONS Oil; 150 g Crème légere (15 % fat); 7-10 Tbsp Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 large kohlrabis (approx. 450 g each)
7-10 Tbsp Salt
150 g Toast or white bread
150 g sliced almonds
4 Eggs (size M)
7-10 Tbsp Pepper
30 g Flour
5 TABLESPOONS Oil
150 g Crème légere (15 % fat)
7-10 Tbsp Chervil

Directions

1
Peel kohlrabis and cut into 12 slices. Boil up salted water. Cook the kohlrabi slices for 12 minutes, take them out and let them cool down. Cut the crust off the bread. Finely grate the bread and mix with the almonds.
2
Beat 2 eggs and 2 tablespoons of cold water. Boil 2 eggs in boiling water for 6-7 minutes, rinse and peel. Sprinkle slices of kohlrabi with pepper. Turn kohlrabi first in flour, then in beaten egg and almonds.
3
Heat the oil in portions. Fry the kohlrabi until golden brown and keep warm. Halve the eggs. Arrange the kohlrabi slices with the eggs and some crème légère on a plate. Garnish with chervil. Add the rest of the crème légère.
4
Mashed potatoes taste good with it.