Kohlrabi schnitzel with fried potatoes from the oven à la Didi

Ingredients for 2 servings:

• 2 slices kohlrabi, frozen
• 50 g flour
• 2 small eggs
• 30 g Parmesan, freshly grated
• 40 g breadcrumbs
• 50 g cashew nuts
• 0.05 tsp salt
• ½ tsp white pepper
• 2 tbsp olive oil
• 400 g potatoes
• 1 m.-sized onion(s)
• 50 g ham cubes (ham nuggets)
• 2 tsp seasoning mix (French fry salt)
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Thaw the kohlrabi slices and pat dry. Roast the cashews and grind them in a food processor. Mix the flour with half a teaspoon of salt and pepper and place in a plate. Beat the eggs until frothy and place in a second plate. Place the breadcrumbs in a third plate and grate the Parmesan cheese over them. Add the ground cashews and mix everything with 2 tablespoons of olive oil. Preheat the oven to 170°C (top/bottom heat). Bread the kohlrabi slices. First, coat them in flour, then dip them in the eggs, and finally, press them into the breadcrumb mixture. Line a baking sheet with parchment paper and place the kohlrabi slices on top. Meanwhile, peel the potatoes, slice them, and place them in water to prevent them from browning. Peel one onion and cut them into small cubes. Drain the potatoes in a sieve, then mix with the French fry salt, diced onion, diced ham, and olive oil. Add the potato slices to the baking sheet. Place the tray in the oven. Bake for 30-40 minutes, until the potatoes are tender and nicely browned. Plate and serve. For a vegetarian version, omit the ham.