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. | oil, vegetable |
Instructions
Step 1 of 12:
Bring a pot of water to the boil and add salt.
Step 2 of 12:
Peel the kohlrabi.
Step 3 of 12:
Now cut the kohlrabi into even 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:
Crack the eggs and whisk them 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 them on a plate.
Step 8 of 12:
First coat the kohlrabi slices in flour, shake off any excess, then dip them into the egg-milk mixture.
Step 9 of 12:
Then coat them in the seasoned breadcrumbs and press them down lightly.
Step 10 of 12:
Heat oil in a non-stick Frying Pan. Fry the kohlrabi schnitzels in it for about 3 minutes on each side, until the coating is golden brown.
Step 11 of 12:
Finally, dab off the excess fat with kitchen paper.
Step 12 of 12:
Serve the schnitzel with a suitable side dish.
