Kohlrabi schnitzel

Ingredients for 2 servings:

• 1 m.-large kohlrabi
• ⅛ liter vegetable broth
• 1 tbsp flour
• 1 m.-sized egg(s)
• 60 g Parmesan, freshly grated
• 60 g almonds, ground
• 1 bunch of chives
• 1 small garlic clove(s)
• 250 g low-fat curd cheese
• 1 tbsp milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low-carb

Peel the kohlrabi and cut into 0.5-inch thick slices. Cook them in the vegetable stock for 8 minutes until al dente. Put the flour on a plate. Pour the beaten egg onto a separate plate and top with another layer of Parmesan cheese and almonds. Coat the cooled kohlrabi slices first in the flour, then in the egg, and finally in the cheese and almond mixture. Heat a little oil in a pan and fry the kohlrabi slices over medium heat until golden brown on both sides. For the quark, finely chop the chives and finely dice the garlic. Finally, mix the quark with the chives, garlic, milk, salt, and pepper.