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Schnitzel and Kohlrabi Fries with Parsley Potatoes

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Schnitzel and Kohlrabi Fries with Parsley Potatoes

The perfect schnitzel and kohlrabi fries with parsley potatoes recipe with a picture and simple step-by-step instructions.

  • 500 g Potatoes
  • 2 piece Kohlrabi fresh
  • 0,5 liter Rapeseed oil
  • 2 tablespoon Ice cold butter
  • 1 tea Dried parsley leaf
  • 3 disc Pig topside
  • 2 piece Egg whisked
  • 200 g Breadcrumbs
  • 100 g Flour
  • Salt and pepper
  1. Potatoes cooked the day before. Peel and cut in half.
  1. Lightly knock the schnitzel out of the upper shell and season well, as required.
  1. Peel the kohlrabi and cut into strips.
  1. Set up a plate each with flour, eggs and breadcrumbs. Season the eggs.
  1. Heat a saucepan with oil. Heat a grill pan. Set up a normal pan.
  1. Let the oil get hot and add a little butter. In the meantime, turn kohlrabi in flour, then in egg and finally in breadcrumbs.
  1. Put the potato halves in the hot pan, add a little oil and butter.
  1. Place the schnitzel in the hot grill pan.
  1. Then put the kohlrabi in the hot oil and let it turn golden brown. Place on a cloth to drip off the fat.
  1. Add the parsley to the potatoes at the very end. Just before serving.
  1. When the schnitzels are ready, they can be served.
Dinner
European
schnitzel and kohlrabi fries with parsley potatoes

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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