Kohlrabi schnitzel with garlic yogurt sauce

Ingredients for 2 servings:

• 2 kohlrabi (approx. 250 g)
• 125 g tomatoes, small
• ½ avocado(s), ripe
• 150 g yogurt
• 100 g cornflakes
• Salt and pepper, from the mill
• 1 onion(s)
• 1 tbsp lemon juice
• 1 garlic clove(s)
• 2 tbsp breadcrumbs
• 2 eggs
• 2 tbsp flour
• 5 tbsp oil
• 1 pinch of smoked paprika powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Peel the kohlrabi and cut each into 5 slices. Boil in salted water for about 5-7 minutes. Drain and let cool. Peel the onion and slice into fine strips. Halve the tomatoes. Scoop the avocado flesh from the skin and dice. Mix with the tomatoes and onions. Season with salt, pepper, and lemon juice. Peel and finely chop the garlic. Mix the yogurt and garlic together, season with salt and paprika. Finely crush the cornflakes and mix with the breadcrumbs. Beat the eggs and season with salt and pepper. Coat the kohlrabi first in flour, then in the egg, and finally in the cornflake-breadcrumb mixture. Fry in batches in hot oil for about 2 minutes on each side. Serve with the tomato, avocado, and garlic yogurt.