Kohlrabi piccata with vegetable and herb cream cheese

Ingredients for 2 servings:

• 1 kohlrabi
• 1 carrot(s)
• 2 spring onions
• 200 g cream cheese, grainy
• 2 eggs
• 4 sprigs sage
• 4 sprigs of basil
• 50 g Parmesan
• 2 tbsp flour
• 2 tbsp clarified butter
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 16 minutes; Total time approx. 46 minutes

Peel the kohlrabi, halve it, and cut into 1 cm thick slices. Trim, peel, and coarsely grate the carrot. Trim the spring onions and cut them into very fine rings. Wash the sage, spin it dry, and chop finely. Rinse the basil and finely chop the leaves. Remove the rind from the Parmesan and finely grate or shave it. Bring lightly salted water to a boil in a small pot. Cook the kohlrabi slices for about 6 to 8 minutes. Drain, drain well, and let cool. Stir the carrots, spring onions, half the sage, and basil into the cream cheese and season with salt and pepper. In a deep plate, mix the eggs, Parmesan, and the other half of the sage with a fork. Put the flour in a second plate. First coat the kohlrabi slices thoroughly in the flour, then tap them off and dip them in the egg and Parmesan mixture, pressing them down firmly. Heat clarified butter in a pan and fry the breaded kohlrabi slices over medium heat for about 3 to 4 minutes on each side until golden brown. Drain well on kitchen paper. Arrange the cream cheese on plates, add the kohlrabi slices to the side, garnish with sage and basil, and serve immediately.