Crispy kohlrabi schnitzel

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Schnitzel are probably one of the most popular national dishes in Germany. But not every schnitzel has to be prepared from meat to live up to its name. In this post, I’ll show you how you can easily prepare delicious kohlrabi schnitzel that won’t miss the meat schnitzel.

Kohlrabi Schnitzel not only for the love of sustainability

At least since I’ve been dealing more intensively with the topics of sustainability and environmental friendliness, I’ve decided to consume less meat. As a result, I am of course dealing with alternatives that have not made me miss the previous meat consumption. A great alternative is this kohlrabi schnitzel, the taste of which really surprised and totally convinced me. It tastes amazingly tasty and fresh, while the consistency comes very close to that of a meat schnitzel. So even if you’re not a vegetarian, this kohlrabi schnitzel is definitely worth it. Personally, I will probably use vegetarian options more often now, especially when they taste that good. But don’t worry: I will continue to create delicious recipes with (organic) meat.

In addition to the taste, my kohlrabi schnitzel also convinces in terms of appearance and nutritional information. It looks delicious when it’s baked golden brown and has hardly any calories. Another plus point in comparison between kohlrabi schnitzel and meat schnitzel. By the way, my kohlrabi schnitzel tastes particularly delicious Grandma’s style cucumber salad .

Easy recipe

Kohlrabischnitzel

The interplay of kohlrabi and eggs defines Crispy kohlrabi schnitzel. The finished portion adds variety to the weekly menu.

Prep time

10 min

Cook time

20 min

Yield

9 servings

★ 3.5 · 4 ratings

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Ingredients

− 9 +

• 2kohlrabi
• 2eggs
• 150approx. 150g breadcrumbs
• salt, bell pepper, paprika powder
• 1oil for the pan

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Instructions

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1. Remove the peel from the kohlrabi and cut them into even slices. Cook the slices in salted water for about 15 minutes
2. Mix the eggs with salt, pepper and paprika powder. In a deep plate, get the breadcrumbs ready. Rinse the kohlrabi slices with cold water and pat dry well. Then roll them first in the egg mixture and then in the breadcrumbs.
3. Heat a pan with oil. Fry the kohlrabi cutlets in the oil over medium heat until golden brown on both sides. Preheat the oven to 160 degrees O/U. Finally, finish the cutlets in the oven for another 15 minutes.

Nutrition per serving

Calories

98 kcal

Protein

4.1 g

Carbohydrates

13.8 g

Sugar

1.6 g

Fat

2.9 g

Saturated fat

0.7 g

Fibre

2.1 g

Salt

0.2 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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