John Myers
Contents
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Ingredients
Mini chicken schnitzel:
- 4 Mini chicken schnitzel frozen approx. 200 g (here: From Ali Nord)
- 4 tbsp Oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
Kohlrabi cream vegetables:
- 1 Kohlrabi 700g / cleaned 600 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 2 tbsp Oil
- 2 big pinches of salt
- 2 big pinches of pepper
- 1 big pinch of nutmeg
- 200 ml Vegetable broth (1 teaspoon instant)
- 0,5 Cooking cream (100 g)
- 0,5 Cup Plucked parsley
For serving / garnishing:
- 2 Strawberries
- 2 Stalk Parsley
Instructions
Mini chicken schnitzel:
- In a pan with OIL (4 tbsp), fry the mini-chicken schnitzel on both sides until golden-brown, season well on both sides with sea salt and colored pepper and keep warm in the oven at 50 ° C until serving.
Kohlrabi cream vegetables:
- Peel and quarter the kohlrabi, cut into sticks (here with a Genius kitchen helper), blanch in salted water (1 teaspoon) for about 3 minutes and drain. Peel and dice the onion. Peel and finely dice the garlic cloves. Clean / scrape the chilli pepper, wash and cut into fine cubes. Wash parsley, shake dry and pluck finely. In a pan with oil (2 tbsp), fry the onion, garlic cloves and chilli pepper cubes vigorously / stir-fry, add the kohlrabi sticks and fry briefly. Deglaze / pour in the vegetable stock (200 ml) and season with salt (2 big pinches), pepper (2 big pinches) and nutmeg (1 big pinch) and cook / simmer for approx. 6 - 8 minutes with the lid closed. Add the cooking cream (100 g) and the plucked parsley and reduce everything a little. Mix the cornstarch (1 tbsp) in a little cold water and add. As soon as everything thickens, take the pan off the stove.
Serve:
- Serve the mini chicken schnitzel on top of the kohlrabi and cream vegetables, garnished with a strawberry and a stick of parsley.
Nutrition
Serving: 100gCalories: 884kcalFat: 100g
