Breaded kohlrabi schnitzel

Breaded kohlrabi schnitzel

40 Min. Active
40 Min. Total
307 kcal per person
vegetarian
Nutritional value / person: 307 kcal, Fat: 12 g, Carbohydrate: 34 g, Protein: 15 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Frying pan
  • Knife
  • Plate
  • Spatula
  • Tablespoon
  • Teaspoon
  • Whisk
  • Cutting board
  • deep plate
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

For the crumb coating

2 kohlrabi
½ tsp salt
a little pepper
40 g white flour
1 egg
120 g breadcrumbs

To fry

clarified butter, for frying

Dip

1 bunch parsley
250 g half-fat quark
salt and pepper to taste

How it's done

The kids can help at the marked areas .

For the crumb coating

2 kohlrabi
½ tsp salt
a little pepper
40 g white flour
1 egg
120 g breadcrumbs

Preheat the oven to 60°C, warm the platter and plates.

Peel the kohlrabi, cut into slices approx. 5 mm thick, season. Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Toss the kohlrabi slices in the flour in batches, shake off the excess flour, dip them in the egg and then the breadcrumbs. Press firmly on the crumb coating.

To fry

clarified butter, for frying

Heat the clarified butter in a non-stick frying pan, reduce the heat. Fry the kohlrabi in batches for approx. 7 mins. on each side, keep warm.

Dip

1 bunch parsley
250 g half-fat quark
salt and pepper to taste

Finely chop the parsley, add to the quark, mix together and season. Serve the kohlrabi with the dip.

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