Kohlrabi schnitzel with potato and avocado salad

Ingredients for 4 servings:

• 750 g potatoes
• 1 avocado(s), ripe
• 1 lemon(s), juice
• 1 onion(s)
• 4 tbsp olive oil
• 3 tbsp white wine vinegar
• 1 tsp vegetable stock powder
• ½ tsp salt and pepper
• 1 tsp sugar
• 2 kohlrabi
• 2 eggs
• tbsp flour
• 6 tbsp breadcrumbs
• 4 slice(s) of raclette cheese, approx. 30 g each
• 1 box of cress

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Cover the potatoes and boil in water for about 20 minutes. Drain, rinse in cold water, peel, and let cool. Halve the avocado lengthwise, remove the stone, and scoop out the flesh with a spoon. Cut into pieces and toss with lemon juice. Peel and finely dice the onion. Heat 1 tablespoon of oil and fry the onions until translucent. Add the vinegar, 1/8 l water, and granulated stock, bring to a boil, and simmer for 1-2 minutes. Season with sugar. Slice the potatoes and immediately mix with the hot marinade. Fold in the avocado pieces and let everything stand for about 30 minutes. Trim and peel the kohlrabi, and cut each into 8-12 thin slices. Beat the eggs on a plate. Sprinkle the flour and breadcrumbs separately on two plates. Halve the cheese slices. For the schnitzel, place half a cheese slice between two kohlrabi slices. Coat the schnitzels first in flour, then in egg, and finally in breadcrumbs. Heat 3-4 tablespoons of oil in a large pan and fry the kohlrabi schnitzels in 2-3 batches until golden brown on each side. Keep the finished schnitzels warm. Cut the cress from the garden bed, stir it into the potato salad, and season the salad with salt and pepper. Serve with the schnitzels and enjoy! It also tastes great with regular potato salad. When using raclette cheese, you can easily vary the cheese between well-seasoned and mild.