Breaded Kohlrabi Schnitzel

⏱ 35 min · 🍽️ 4 Portionen · 🧂 13 Zutaten

Zutaten

  • 2 piece large kohlrabi (about 800 g)
  • 8 g salt for the cooking water
  • 80 g plain flour
  • 2 piece eggs
  • 120 g dry breadcrumbs
  • 40 g grated Parmesan
  • 3 g sweet paprika
  • 1 pinch freshly grated nutmeg
  • 4 g salt
  • 1 pinch black pepper
  • 80 ml rapeseed oil for frying
  • 1 piece lemon
  • 0.5 bunch flat-leaf parsley

Zubereitung

  1. Peel the kohlrabi, taking off the fibrous layer just beneath the skin as well, then cut crosswise into slices about 1 cm thick.
  2. Simmer the slices in salted boiling water for 6 minutes, until a knife tip slides in but meets a little resistance. Drain and pat completely dry on a tea towel — damp slices shed their coating in the pan.
  3. Set up three shallow plates: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, paprika, nutmeg, salt and pepper in the third.
  4. Coat each slice in flour and tap off the excess, dip it through the egg, then press gently into the crumbs. Press just enough for the coating to stick — packing it down makes it dense.
  5. Heat the oil in a large frying pan over medium heat. Fry the schnitzel in batches for 3 minutes per side until deep golden, tilting the pan now and then so the oil washes over the crust and puffs it up.
  6. Drain briefly on kitchen paper and serve with lemon wedges and chopped parsley. Potato salad or a spoonful of herbed quark rounds it out nicely.
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Breaded Kohlrabi Schnitzel
📖 Culinse
vegetarianeasyclassicsummer

Breaded Kohlrabi Schnitzel

Thick rounds of kohlrabi are blanched, given the full flour-egg-crumb treatment and fried until crackling gold, leaving the inside sweet and tender. Proof that kohlrabi deserves better than a lifetime on the crudité platter..

⏱

Kochzeit

35 min

🍽️

Portionen

4

🧂

Zutaten

13

Original ansehen ↗

Nährwerte

pro Portion

330 kcal

Kalorien

12 g

Eiweiß

18 g

Fett

30 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~2,75 € · ~0,70 €/Portion
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Zubereitung

  1. 1

    Peel the kohlrabi, taking off the fibrous layer just beneath the skin as well, then cut crosswise into slices about 1 cm thick.

  2. 2

    Simmer the slices in salted boiling water for 6 minutes, until a knife tip slides in but meets a little resistance. Drain and pat completely dry on a tea towel — damp slices shed their coating in the pan.

  3. 3

    Set up three shallow plates: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, paprika, nutmeg, salt and pepper in the third.

  4. 4

    Coat each slice in flour and tap off the excess, dip it through the egg, then press gently into the crumbs. Press just enough for the coating to stick — packing it down makes it dense.

  5. 5

    Heat the oil in a large frying pan over medium heat. Fry the schnitzel in batches for 3 minutes per side until deep golden, tilting the pan now and then so the oil washes over the crust and puffs it up.

  6. 6

    Drain briefly on kitchen paper and serve with lemon wedges and chopped parsley. Potato salad or a spoonful of herbed quark rounds it out nicely.