Kohlrabi schnitzel with green sauce

Kohlrabi schnitzel with green sauce

10 ratings

Bettina, Working mother


„This is a great recipe to trick the kids into eating vegetables—they love it!“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
2
kohlrabi
1
shallot
40 g
fresh herbs
4
eggs (divided)
50 ml
milk
1 tsp
mustard (hot)
250 g
sour cream
20 g
Parmesan cheese (grated)
150 g
breadcrumbs
200 g
Parma ham
3 tbsp
clarified butter
3 tbsp
vegetable oil
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 2  kohlrabi
  • 1  shallot
  • 40 g fresh herbs
  • 4  eggs (divided)
  • 50 ml milk
  • 1 tsp mustard (hot)
  • 250 g sour cream
  • 20 g Parmesan cheese (grated)
  • 150 g breadcrumbs
  • 200 g Parma ham
  • 3 tbsp clarified butter
  • 3 tbsp vegetable oil
  • 1  lemon (juice)
  • salt
  • pepper

Utensils

  • frying pan
  • vegetable peeler
  • slotted spoon
  • large bowl
  • medium pot
  • rubber spatula
  • cutting board
  • knife
  • paper towel
  • large pot
  • small bowl

Enjoy with

Hefeweizen
A cold, wheat beer from south Germany with peach and banana notes and an edgy dryness goes perfectly with the hearty and herby flavors of this dish.

Nutrition per serving

Cal
663
Protein
26g
Fat
41g
Carb
36g

Step 1/6

Peel and finely chop shallot. Wash herbs, shake them dry, and finely chop. Wash and peel kohlrabi, halve, and cut into thick slices.
  • 1 shallot
  • 40 fresh herbs
  • 2 kohlrabi
  • vegetable peeler
  • cutting board
  • knife

Peel and finely chop shallot. Wash herbs, shake them dry, and finely chop. Wash and peel kohlrabi, halve, and cut into thick slices.

Step 2/6

In a medium pot of boiling water, add some of the eggs and cook for approx. 10 min. Remove eggs from pot, drain, peel, and mash with a fork.
  • 2 eggs
  • medium pot

In a medium pot of boiling water, add some of the eggs and cook for approx. 10 min. Remove eggs from pot, drain, peel, and mash with a fork.

Step 3/6

To make the sauce: In a large bowl, mix together herbs, milk, shallots, mustard, sour cream, and mashed eggs, until combined. Season with lemon juice, salt, and pepper to taste. Set aside.
  • 50 ml milk
  • 1 tsp mustard (hot)
  • 250 sour cream
  • 1 lemon (juice)
  • salt
  • pepper
  • large bowl
  • rubber spatula

To make the sauce: In a large bowl, mix together herbs, milk, shallots, mustard, sour cream, and mashed eggs, until combined. Season with lemon juice, salt, and pepper to taste. Set aside.

Step 4/6

In a large pot of boiling water cook kohlrabi for approx. 5 – 6 min. Drain and transfer to a paper towel-lined plate to dry.
  • slotted spoon
  • paper towel
  • large pot

In a large pot of boiling water cook kohlrabi for approx. 5 – 6 min. Drain and transfer to a paper towel-lined plate to dry.

Step 5/6

In a small bowl, whisk the remaining eggs together with salt and pepper. On one plate, mix Parmesan and bread crumbs, and add flour to another plate. Wrap kohlrabi slices with Parma ham and dredge them in flour, then beaten eggs, then breadcrumbs. Gently press to seal.
  • 2 eggs
  • 20 Parmesan cheese (grated)
  • 150 breadcrumbs
  • 200 Parma ham
  • small bowl

In a small bowl, whisk the remaining eggs together with salt and pepper. On one plate, mix Parmesan and bread crumbs, and add flour to another plate. Wrap kohlrabi slices with Parma ham and dredge them in flour, then beaten eggs, then breadcrumbs. Gently press to seal.

Step 6/6

Heat clarified butter and oil in a frying pan over medium high heat. Add kohlrabi and fry for approx. 5 min. on each side, or until browned. Transfer to a paper towel-lined plate to drain. Serve schnitzel with green sauce. Enjoy!
  • 3 tbsp clarified butter
  • 3 tbsp vegetable oil
  • frying pan

Heat clarified butter and oil in a frying pan over medium high heat. Add kohlrabi and fry for approx. 5 min. on each side, or until browned. Transfer to a paper towel-lined plate to drain. Serve schnitzel with green sauce. Enjoy!