Kohlrabi schnitzel with cress, radish and iceberg lettuce

Ingredients for 4 servings:

• 600 g kohlrabi
• 2 tbsp flour
• 2 eggs
• 250 g breadcrumbs
• 5 tbsp sunflower oil
• 1 small head of iceberg lettuce
• 1 bunch of radishes
• 1 bed of cress
• 2 tbsp crème fraîche
• 2 tsp honey
• 2 tsp mustard, sweet
• 3 tbsp olive oil
• 1 tbsp Aceto balsamico, white
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Vegetarian

Peel the kohlrabi and cut into approximately 2 cm thick slices. Cook the slices in a little boiling salted water for 10-12 minutes until al dente. Rinse the vegetables, pat dry, and season with a little salt and pepper. Coat the kohlrabi first in flour, then in the beaten eggs, and finally in breadcrumbs. Fry the kohlrabi slices in hot sunflower oil until crispy. Wash the iceberg lettuce, spin dry, and then chop. Trim, wash, and slice the radishes. Cut the cress from the garden bed. Mix together the crème fraîche, honey, mustard, olive oil, balsamic vinegar, and salt. Drizzle the dressing over the salad. Arrange the kohlrabi slices on top of the salad.