Kohlrabi Schnitzel with Cress and Radish Iceberg Lettuce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g kohlrabi
- 2 tablespoon flour
- 2 egg (s)
- 250 g breadcrumbs
- 5 tablespoon sunflower oil
For the salad:
- 1 small Head iceberg lettuce
- 1 bunch radishes
- 1 bed cress
- 2 tablespoon crème fraîche
- 2 teaspoons honey
- 2 teaspoons mustard, sweeter
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar, white
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut into approx. 2 cm thick slices. Cook the slices in a little boiling salted water for 10 - 12 minutes until al dente. Rinse the vegetables, pat dry and season with a little salt and pepper. Turn the kohlrabi first in the flour, then in the beaten eggs and finally in the breadcrumbs. Fry the kohlrabi slices in hot sunflower oil until crispy.
- Wash the iceberg lettuce, spin dry and then cut into small pieces. Clean, wash and slice the radishes. Cut the cress from the bed.
- Mix the crème fraîche, honey, mustard, olive oil, balsamic vinegar and salt. Drizzle the sauce over the salad. Arrange the kohlrabi slices on the salad.
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