Crispy Kohlrabi Schnitzel with Breadcrumbs

These kohlrabi schnitzel surprised me when I started eating less meat. Beneath the golden breadcrumb coating, the kohlrabi stays mild and juicy. I especially like them with cucumber salad. Parboil the slices first, brown them in a pan, then finish cooking them in the oven.

Parboil and dry the kohlrabi

Peel away any tough, fibrous outer layer. Cut into slices about 1 cm thick and parboil in salted water. A knife tip should slide into the slices, but they should still hold together when lifted. Pat thoroughly dry.

Coat and pan-fry the slices

Dip the dry slices into the seasoned egg, then the breadcrumbs, pressing the crumbs on gently. Spread the total tablespoon of rapeseed oil in a non-stick pan and fry the schnitzel in batches over medium heat until golden.

Finish in the oven

Transfer the browned schnitzel to the oven for about 15 minutes at 160 °C conventional heat. Arrange them side by side on the tray and serve straight after baking. Serve with cucumber salad.

Kitchen tip

Dry the parboiled slices thoroughly before coating them. Breadcrumbs do not stick as well to a wet surface.

Easy recipe

Crispy Kohlrabi Schnitzel with Breadcrumbs

★★★★★★★★★★3.5 out of 5 · 4 ratings

Crispy kohlrabi schnitzel with an egg and breadcrumb coating. Parboil the slices, pan-fry until golden and finish in the oven. Makes nine.

Prep time

10 min

Cook time

40 min

Yield

9 pieces

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Ingredients

− 9 +

• 600 gkohlrabi, about 2 medium bulbs, weighed before peeling
• 2eggs
• 150 gbreadcrumbs
• salt, black pepper, paprika
• 1 tbsprapeseed oil, total for pan-frying

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Instructions

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1. Weigh the kohlrabi before peeling, then peel and cut into slices about 1 cm thick. Depending on size, this makes about nine schnitzel. Parboil in salted water for about 10–15 minutes, until a knife tip slides in but the slices still hold together.
2. Preheat the oven to 160 °C conventional heat. Drain the kohlrabi, rinse briefly under cold water and pat thoroughly dry. Beat the eggs with salt, pepper and paprika. Put the breadcrumbs on a second plate.
3. Dip the slices in the egg, then in the breadcrumbs, pressing the coating on gently.
4. Spread a total of 1 tbsp rapeseed oil in a non-stick pan. Pan-fry the schnitzel in batches over medium heat until golden on both sides; allow about 10 minutes in total, depending on pan size.
5. Arrange side by side on a lined baking tray and finish in the oven for about 15 minutes. Serve hot.

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3.5 out of 5 · 4 ratings

Nutrition per serving

Calories

104 kcal

Protein

4.5 g

Carbohydrates

15.1 g

Sugar

2.2 g

Fat

2.9 g

Saturated fat

0.5 g

Fibre

2.8 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace