Kohlrabi hunter's schnitzel with butter beans à la Didi

Ingredients for 4 servings:

• 1 large kohlrabi
• 1 can mushrooms (1st choice, 230 g drained weight)
• 1 pack of gravy
• 1 can of green beans (220 g drained weight)
• 2 m.-sized eggs
• 2 tbsp flour
• 4 tbsp breadcrumbs
• Sea salt from the mill
• Pepper, colorful from the mill
• ½ tsp savory
• 250 ml broth from the mushrooms and beans
• 40 g butter
• 4 tbsp sunflower oil

Instructions

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

Wash and peel the kohlrabi, and cut into approximately 1 cm thick slices. Boil the kohlrabi slices in salted water for approximately 10 minutes. Crack the eggs and whisk them together. Make a breading grid of flour, beaten egg, and breadcrumbs. Drain the mushrooms and beans. Retain the stock. Quarter the drained mushrooms. Heat the beans with the butter and savory and season with salt and pepper. Mix the stock with the sauce powder, add the mushrooms, and season the sauce with salt and pepper. Keep the beans and sauce warm. Season the kohlrabi slices on both sides with pepper and salt. Coat the slices first in flour, then in egg, and finally in breadcrumbs. Heat a pan with the sunflower oil and fry the kohlrabi slices on both sides until golden brown. Arrange the kohlrabi schnitzels with the butter beans and the hunter’s sauce and serve.