John Myers
Schnitzel and Kohlrabi Fries with Parsley Potatoes
The perfect schnitzel and kohlrabi fries with parsley potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 2 piece Kohlrabi fresh
- 0,5 liter Rapeseed oil
- 2 tablespoon Ice cold butter
- 1 tea Dried parsley leaf
- 3 disc Pig topside
- 2 piece Egg whisked
- 200 g Breadcrumbs
- 100 g Flour
- Salt and pepper
- Potatoes cooked the day before. Peel and cut in half.
- Lightly knock the schnitzel out of the upper shell and season well, as required.
- Peel the kohlrabi and cut into strips.
- Set up a plate each with flour, eggs and breadcrumbs. Season the eggs.
- Heat a saucepan with oil. Heat a grill pan. Set up a normal pan.
- Let the oil get hot and add a little butter. In the meantime, turn kohlrabi in flour, then in egg and finally in breadcrumbs.
- Put the potato halves in the hot pan, add a little oil and butter.
- Place the schnitzel in the hot grill pan.
- Then put the kohlrabi in the hot oil and let it turn golden brown. Place on a cloth to drip off the fat.
- Add the parsley to the potatoes at the very end. Just before serving.
- When the schnitzels are ready, they can be served.
Facebook Comments