John Myers
Kohlrabi – Schnitzel with Baked Potatoes
The perfect kohlrabi – schnitzel with baked potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Potato
- 2 Pc. Kohlrabi fresh
- 2 Pc. Eggs
- 150 g Whole grain breadcrumbs
- Salt
- Pepper from the grinder
- Sweet paprika
- Oil for frying
- Peel the potatoes, cut thick slices and cook them in salted water until they are firm to the bite.
- Peel the kohlrabi, cut not too thin slices (0.5 cm) and cook in salted water until al dente.
- In both cases, drain and drain well.
- Preheat the oven to 250 °.
- Spread the potatoes on the baking sheet, season with salt, pepper and paprika and drizzle with a little oil. Bake for about 20 minutes. You can also bake longer, because the potatoes are crispier, but not as juicy, rather dry.
- Beat the eggs with salt and pepper, pour the breadcrumbs into a bowl, turn the kohlrabi slices in it and fry them in the hot oil. It goes very quickly because the kohlrabi slices are already done. You can of course also turn in the flour first, I like to do without additional fattening foods if I can.
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