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🍽️ Crispy Schnitzel with Creamy Kohlrabi and Potato Crumbs

726 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking, small potatoes
• salt
• 500 g kohlrabi
• 250 ml vegetable broth
• 8 thin pork schnitzels (minute schnitzels; kitchen-ready; 60 g each)
• pepper (from the mill)
• 2 tbsp rapeseed oil
• 2 sprigs thyme
• 1 untreated lemon
• 10 ml whipping cream
• 300 g plain yogurt
• sugar
• 20 g butter
• 2 tbsp breadcrumbs

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water with salt to a boil.
3. 3. Cook the potatoes in it for about 25 minutes.
4. 4. Peel the kohlrabi.
5. 5. Cut the kohlrabi into sticks.
6. 6. Heat the vegetable broth in a pot.
7. 7. Add the kohlrabi sticks to the hot broth.
8. 8. Cook the kohlrabi over medium heat for 10 minutes.
9. 9. Cover the pot while cooking.
10. 10. Wash the schnitzels.
11. 11. Pat the schnitzels dry.
12. 12. Place the schnitzels between two layers of plastic wrap.
13. 13. Pound the schnitzels flat.
14. 14. Season the schnitzels with salt and pepper.
15. 15. Heat oil in a hot pan.
16. 16. Fry the schnitzels on all sides for 8 minutes.
17. 17. Wash the thyme.
18. 18. Shake the thyme dry.
19. 19. Pluck the thyme leaves off.
20. 20. Wash the lemon with hot water.
21. 21. Dry the lemon.
22. 22. Grate the lemon zest.
23. 23. Squeeze the lemon juice.
24. 24. Add the thyme to the meat in the pan.
25. 25. Add one tablespoon of lemon zest to the meat.
26. 26. Remove the pan from the heat.
27. 27. Pour the cream over the kohlrabi.
28. 28. Stir in the yogurt.
29. 29. Do not boil the sauce anymore.
30. 30. Season the sauce with salt.
31. 31. Season the sauce with pepper.
32. 32. Add lemon juice to the sauce.
33. 33. Add sugar to the sauce.
34. 34. Taste the sauce.
35. 35. Melt the butter in a pan with the crumbs.
36. 36. Fry the crumb butter until brown.
37. 37. Drain the potatoes.
38. 38. Peel the potatoes.
39. 39. Roll the potatoes in the hot crumb butter.
40. 40. Distribute the vegetables with the yogurt sauce on a plate.
41. 41. Place the schnitzels with the potatoes on top.
42. 42. Serve the dish.

Nutrition per serving

• kcal: 726
• Protein: 97 g · Fett/Fat: 21 g · Carbs: 34 g