Oven-baked kohlrabi schnitzel with cucumber salad

Ingredients for 1 servings:

• 350 g kohlrabi or celery root
• 50 g spelt flour type 630
• 1 egg(s), size S
• 35 g Parmesan
• 25 g breadcrumbs
• ½ tsp sea salt
• ¼ tsp black pepper
• 150 g cucumber(s)
• 50 g sour cream
• ½ garlic clove(s)
• ½ tsp white wine vinegar
• ½ tsp sea salt
• some dill
• 1 pinch(s) black pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

suitable for the meta type Beta

Peel the kohlrabi and cut into slices about 0.5 cm thick. Add plenty of salt to a pot of water and bring to a boil. Boil the slices for about 5 minutes, until the kohlrabi is half cooked. Remove the slices from the water, rinse briefly in cold water, and place them in a colander to drain. Preheat the oven to 170°C (top/bottom heat) or 150°C (fan). Mix the flour with salt and pepper and spread on a flat plate. Beat the eggs and place them in a suitable flat plate. Mix the breadcrumbs with the Parmesan cheese and place them in a third plate. First coat a kohlrabi slice in the flour, then dip it in the eggs, and finally press it into the breadcrumbs. Repeat these steps with all the kohlrabi slices. Place the breaded schnitzels on a baking sheet and bake in the oven for about 15 minutes, until golden brown. For the cucumber salad, combine sour cream with vinegar, salt, crushed garlic clove, and finely chopped dill. Halve the cucumber lengthwise and scoop out the soft core and seeds. Thinly slice or slice the cucumber and toss with the cream. Drizzle with a little pepper and olive oil over the salad. Serve with the kohlrabi schnitzels.