Kohlrabi schnitzel with green sauce
Ingredients
Utensils
vegetable peeler, cutting board, knife, medium pot, large bowl, rubber spatula, slotted spoon, paper towel, large pot, small bowl, frying pan
How-To Videos
Homemade German green sauce
How to chop green herbs
How to cook the perfect egg
How to clarify butter
Nutrition per serving
Step 1/ 6
- ½ shallot
- 20 g fresh herbs
- 1 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
- 1 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
- 25 ml milk
- ½ tsp mustard (hot)
- 125 g sour cream
- ½ 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
- 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
- 1 eggs
- 10 g Parmesan cheese (grated)
- 75 g breadcrumbs
- 100 g 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
- 1½ tbsp clarified butter
- 1½ 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!
Enjoy your meal!
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