John Myers
Turkey Schnitzel with Kohlrabi
The perfect turkey schnitzel with kohlrabi recipe with a picture and simple step-by-step instructions.
- 5 Stems Parsely
- 4 tbsp Breadcrumbs
- 2 tbsp Polenta semolina
- 2 tbsp Flour
- 1 Pc. Egg
- 2 tbsp Milk
- 2 Discs Turkey schnitzel
- Salt and pepper
- 3 tbsp Clarified butter
- 1 tbsp Flour
- 150 ml Water
- 2 Pc. Kohlrabi fresh
- 20 g Butter
- 5 Stems Parsely
- Salt and pepper
- 2 tbsp Water
- Pluck the parsley leaves. Mix vigorously with breadcrumbs and polenta in a blitz chopper and place on a flat plate. Place the flour on a flat plate. Whisk egg and milk in a deep plate with a fork. Wash the schnitzel, pat dry and place in a freezer bag with a saucepan Knock the schnitzel lightly. Salt and pepper the schnitzel. Heat the butter lard in a large pan. Turn the schnitzel one after the other in flour, knock off any excess flour. First pull the schnitzel through the egg, then bread all over the breadcrumbs. In the hot clarified butter over medium heat for about 4 minutes until golden brown Fry, turn the schnitzel and fry for another 4 minutes. Put 1 tablespoon flour and 150 ml cold water in a screw-top jar, close and shake vigorously, set aside. Clean and peel the kohlrabi. Halve the tuber, first into 1 cm wide slices, then cut them diagonally into 1 cm wide sticks. Heat the butter in a shallow saucepan and sauté the kohlrabi sticks in it over a medium heat for 2 minutes, stirring occasionally. Add 2 tablespoons of water, salt and pepper, cover and simmer over a mild heat for 10 minutes , bring to the boil and cook for 3 minutes over a mild heat. Pluck the parsley from the stems, chop finely and mix with the kohlrabi sticks. Arrange turkey schnitzel with the kohlrabi on plates and serve.
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