Kohlrabi schnitzel with cheese
You’ll almost become addicted to the kohlrabi schnitzel with cheese: you can make it yourself quickly and easily and it tastes so incredibly delicious!
INGREDIENTS
4 kohlrabi
800 ml vegetable stock
a little salt
a little pepper from the mill
150 g Gouda
3 eggs
50 g flour
150 g breadcrumbs
150 ml sunflower oil for frying
PREPARATION
1. For the kohlrabi schnitzel, peel the kohlrabi and cut into slices about 5 mm thick. Cook the slices in a pan in the vegetable stock for about 5 minutes until soft. Drain the kohlrabi and add a little salt and pepper to the slices. Cut the cheese into coin-sized pieces and place between two seasoned kohlrabi slices. Whisk the eggs with a fork.
2. Carefully turn the filled kohlrabi slices in the flour, dip them in the beaten eggs, let them drip off a little and place them directly in the breadcrumbs. Press the breadcrumbs down well and shake the schnitzels a little so that the excess crumbs fall off.
3. Heat a pan with the sunflower oil and fry the schnitzels for about 2 minutes on each side until golden brown. The cheese should have melted inside. Remove the schnitzels and let them cool briefly on a kitchen towel. Enjoy!
