Kohlrabi schnitzel with herb sour cream and fried potatoes

Ingredients for 4 servings:

• 4 large kohlrabi
• 2 m.-sized onion(s)
• 1 kg potatoes
• ½ bunch chives
• salt and pepper
• Paprika powder, sweet
• oregano
• oil
• 4 cups sour cream
• ½ bunch parsley
• 350 g breadcrumbs
• 4 eggs
• 1 tbsp mustard

Instructions

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

Peel, wash, and slice the potatoes. Wash, dry, and finely chop the parsley and chives. Peel and finely dice the onions. Whisk the eggs with the mustard, pepper, salt, and oregano. Peel the kohlrabi and cut into approximately 1 cm thick slices. Blanch in a pot of boiling salted water, strain, and refresh with cold water. In a bowl, mix the sour cream with the onions, pepper, salt, and chives. Fry the potato slices in a large pan with oil until cooked through and golden brown, season with pepper and salt, and finally add the parsley. Coat the kohlrabi slices in the egg mixture, then coat in breadcrumbs and fry in a hot pan with oil on both sides until golden brown. Drain briefly on kitchen paper. Serve the fried kohlrabi on plates with the fried potatoes and the herb sour cream.