John Myers
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Giant Wiesn Schnitzel with Green Beans and Kohlrabi Mashed Potatoes
The perfect giant wiesn schnitzel with green beans and kohlrabi mashed potatoes recipe with a picture and simple step-by-step instructions.
Cutlet:
- 2 Giant Wiesn schnitzel / Viennese style (TK / here: From ALDI Süd)
- 10 tbsp Sunflower oil
- 2 Pinches Salt
- 2 Pinches Pepper
- 300 g Delicatessen beans (TK / here: From Aldi Süd GARTENKRONE)
- 1 Salt
- 1 Small onion (approx. 50 g)
- 1 tbsp Butter
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
Kohlrabi potato mash:
- 700 g Kohlrabi
- 300 g Potatoes
- 1 Large onion (approx. 100 g)
- 1 tsp Salt
- 1 tbsp Butter
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 2 Strong pinches of chilli flakes
- 5 tbsp Parmesan
- 2 tbsp Parsley (frozen)
To garnish:
- 1 Cherry tomato
Cutlet:
- Fry the schnitzel (frozen) in plenty of oil on both sides until golden brown and degrease on kitchen paper.
Green beans:
- Peel the onion and dice finely. Boil the beans in salted water (1 teaspoon) for about 8-10 minutes, drain through a sieve and fry / toss in butter with onion cubes. Season with salt (1 big pinch) and pepper (1 big pinch).
Kohlrabi potato mash:
- Peel and dice the kohlrabi. Peel, wash and dice the potatoes. Peel onion and chop finely. Boil the vegetables () in salted water (1 teaspoon) for about 20 minutes, drain through a sieve, add to the hot saucepan, add butter (1 teaspoon) and coarsely mash everything. Season with salt (2 big pinches), pepper (2 big pinches) and chilli flakes (2 big pinches). Finally, fold in the Parmesan cheese and chopped parsley.
Serve:
- Serve the giant Wiesn schnitzel with green beans and kohlrabi mashed potatoes, garnished with half a cherry tomato.
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