Crispy Kohlrabi Schnitzel with Potato Salad

Thick kohlrabi slices are baked golden brown in egg and breadcrumbs and served with a fresh potato salad with chives. A light, seasonal comfort-food dish.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 800 g Kohlrabi
• 800 g waxy potatoes
• 60 g wheat flour
• 2 Stück eggs
• 120 g breadcrumbs
• salt
• pepper
• 3 EL cooking oil for frying
• 300 ml vegetable stock
• 3 EL apple vinegar
• 2 EL cooking oil for the salad
• 1 Stück onion
• 1 Bund chives
• Prise sugar

Method

1. Cook the potatoes in their skins until tender, drain, let them steam briefly, peel them and slice them while still warm.
2. Heat the vegetable stock and mix it with vinegar, oil, finely diced onion, salt, pepper and a pinch of sugar into the potato salad. Let the salad steep briefly.
3. Peel the kohlrabi and cut it into slices about 1 cm thick. Season the slices with salt and let them rest briefly.
4. Set out flour, beaten eggs and breadcrumbs in three shallow plates. Dredge the kohlrabi slices first in the flour, then pull them through the egg and finally coat them with breadcrumbs.
5. Heat the oil in a large pan over medium heat and fry the kohlrabi slices in batches until golden brown on both sides, about 4 to 5 minutes per side.
6. Drain the finished schnitzel on kitchen paper and keep them warm.
7. Finely snip the chives and fold them into the potato salad. Adjust the seasoning with salt and pepper.
8. Serve the kohlrabi schnitzel with the warm potato salad immediately.