John Myers
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Veal Schnitzel on Kohlrabi Slices with Carrot Sticks
The perfect veal schnitzel on kohlrabi slices with carrot sticks recipe with a picture and simple step-by-step instructions.
- 2 a 15gr Veal schnitzel
- 1 greater Kohlrabi fresh
- 1 size Carrot
- 30 g Butter
- 3 Msp Herbal Salt & Pepper
- 1 shot Soy sauce
- 5 g Toasted sesame seeds
- 1 Msp Sugar
- 1 Msp Parsley
Veal schnitzel
- Dab the veal schnitzel and tap lightly! Roast some sesame seeds in a hot pan for a few seconds (without fat) and then remove them from the pan. Now put some butter in the pan and fry the schnitzel (season with herb salt & pepper) for 2-3 minutes on each side (depends on the thickness of the veal). Finally, add a little soy sauce to the butter – just turn the schnitzel and the roasted sesame on top …
- Peel the kohlrabi and cut into approx. 1 cm thick slices. Place the slices in a saucepan with hot water (cover the bottom) and simmer for about 3 – 4 minutes (should still have a bite!) Remove with a slotted spoon and season with a little herbal salt.
Carrot sticks
- Peel and cut a large carrot, quarter the two pieces again and place them in a small saucepan with hot water (cover the base). Season with salt and a pinch of sugar and simmer for about 4 – 5 minutes – remove from the pot …
- Arrange the whole thing on a preheated plate – sprinkle the chopped parsley on it ……… If you want, you can add a few more potatoes as a “filling side”!
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