Kohlrabi schnitzel: Quick and easy
Kohlrabi isn't just a delicious side dish; it also shines as the main course. Crispy breaded and fried, kohlrabi, for example, makes a tasty alternative to Wiener Schnitzel. Kohlrabi schnitzel can be served with a light summer salad, a flavorful dip, or heartily with fried potatoes.
Photo: ©rudisill/istock
23 min
Total Time
8 min
Cooking Time
15 min
Preperation Time
Ingredients
| 800 g | Kohlrabi |
| 30 g | Flour |
| 2x | Eggs |
| 2 tbsp | milk |
| 150 g | Breadcrumbs |
| Salt | |
| Pepper | |
| 1 tsp | Paprika powder |
| 5 tbsp | vegetable oil |
Instructions
Step 1 of 12:
Bring a pot of water to a boil and salt it.
Step 2 of 12:
Peel the kohlrabi.
Step 3 of 12:
Now cut the kohlrabi into uniform slices, about 1 cm thick.
Step 4 of 12:
Add the slices to the boiling water and cook for about 5 minutes, then drain well.
Step 5 of 12:
Spread the flour on a plate.
Step 6 of 12:
Beat the eggs and mix with the milk. Pour the mixture into a deep plate.
Step 7 of 12:
Mix the breadcrumbs with salt, pepper, and paprika powder and spread on a plate.
Step 8 of 12:
Now dredge the kohlrabi slices first in flour, shake off excess flour, and then dip them in the egg-milk mixture.
Step 9 of 12:
Then coat them in the seasoned breadcrumbs, pressing lightly.
Step 10 of 12:
Heat a non-stick pan with oil. Fry the kohlrabi cutlets in it for about 3 minutes on both sides until the breading is golden brown.
Step 11 of 12:
Finally, pat off excess fat with a paper towel.
Step 12 of 12:
Serve the cutlet with a suitable side dish.
