Kohlrabi in Parmesan and Herb Breading

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the kohlrabi thinly. Cut away woody spots. Cut the kohlrabi into slices approx. 1-2 cm thick.
For the breading, fill a deep plate with flour, whisk the egg in the second plate and add a pinch of salt. In the third plate, mix the parmesan, frozen herbs, a pinch of salt, a pinch of paprika and the breadcrumbs.
For breading, turn the kohlrabi slices in the flour so that there are no more wet spots. Then turn in the egg and finally in the parmesan and herb breading. Press these down well.
Fry the breaded kohlrabi in a pan with a little oil over medium heat until lightly golden brown and then bake in the preheated oven at 150 ° C for about 30 minutes or fry the kohlrabi in the pan for about 30 minutes on a very low heat. With the second method I have often fallen off the breading, so I prefer the former.
The kohlrabi goes well with salad, potatoes and quark.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.