Kohlrabi schnitzels with parsley potatoes
Tender kohlrabi in crisp breadcrumbs with boiled potatoes.
Active time35 min
Cooking30 min
Total1 h
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Ingredients
- 800 g kohlrabi
- 10 g fresh parsley
- 800 g waxy potatoes
- 100 g beaten whole egg without shell
- 30 g wheat flour
- 60 ml rapeseed oil
- 1 g black pepper
- 4 g salt
- 120 g wheat breadcrumbs
Preparation
Peel and evenly chop the potatoes. Cover with water in a saucepan. Bring to a simmer and cook for about 20 minutes until tender. Drain and keep covered.
800 g waxy potatoes- peeler
- knife
- chopping board
- saucepan
- colander
- lid
Peel the kohlrabi thickly to remove the fibrous layer. Slice 1 cm thick and put in a second pan of boiling water. Cook for 6 minutes until slightly tender but intact. Drain and dry thoroughly.
800 g kohlrabi- peeler
- knife
- chopping board
- saucepan
- colander
- clean tea towel
Beat the eggs and weigh the stated amount without shell. Mix in 2 g salt and the pepper. Put flour, seasoned egg and breadcrumbs on separate plates. Coat the slices in that order, shaking off excess flour and gently pressing on the breadcrumbs. Discard leftover coating that touched raw egg.
100 g beaten whole egg without shell30 g wheat flour1 g black pepper4 g salt120 g wheat breadcrumbs- bowl
- fork
- three plates
Heat 30 ml oil in a large frying pan. Fry the first batch for about 4 minutes on each side. Set on a rack and repeat with the remaining 30 ml oil.
60 ml rapeseed oil- large frying pan
- tongs
- rack
Wash, dry and chop the parsley. Toss it with the potatoes and the remaining 2 g salt. Serve at once with the kohlrabi slices.
10 g fresh parsley- knife
- chopping board
- bowl
Allergens
- Eggs
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration