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🍽️ Crispy Kohlrabi Cutlets with Egg Coating, Oven-Baked Schupfnudeln and Herb Cream

550 kcal · 30 min · 4 servings

Crispy Kohlrabi Cutlets with Egg Coating, Oven-Baked Schupfnudeln and Herb Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Fill a pot with two liters of water and add some salt.
  3. 3. Wash the kohlrabi thoroughly and peel it completely.
  4. 4. Cut the kohlrabi into round slices with a thickness of about one centimeter.
  5. 5. Bring the salted water in the pot to a boil.
  6. 6. Add the kohlrabi slices to the boiling water.
  7. 7. Cook the slices over medium heat for six to seven minutes.
  8. 8. Remove the kohlrabi slices from the water and place them on a plate.
  9. 9. Let the slices cool down on the plate.
  10. 10. Put three to four tablespoons of flour into a shallow plate.
  11. 11. Take a second deep plate.
  12. 12. Add three eggs into this plate.
  13. 13. Add four to five tablespoons of flour to the eggs.
  14. 14. Add two tablespoons of water to the egg-flour mixture.
  15. 15. Add half a teaspoon of salt to the mixture.
  16. 16. Add a pinch of pepper to the mixture.
  17. 17. Whisk the ingredients into a smooth mixture.
  18. 18. Take a large bowl.
  19. 19. Add the schupfnudeln (German finger-shaped pasta) to the bowl.
  20. 20. Add three tablespoons of oil to the schupfnudeln.
  21. 21. Add three pinches of salt to the schupfnudeln.
  22. 22. Mix the schupfnudeln with the oil and salt.
  23. 23. Prepare a baking tray.
  24. 24. Spread the schupfnudeln evenly on the tray.
  25. 25. Place the tray in the preheated oven.
  26. 26. Bake the schupfnudeln for about fifteen minutes.
  27. 27. Remove the tray when the noodles are golden brown.
  28. 28. Take a frying pan.
  29. 29. Add two tablespoons of oil to the frying pan.
  30. 30. Set the stove burner to medium to high heat.
  31. 31. Heat the oil in the frying pan.
  32. 32. Take a kohlrabi slice.
  33. 33. Turn the slice in the flour on the shallow plate.
  34. 34. Make sure the slice is covered with flour on all sides.
  35. 35. Dip the floured slice into the egg mixture.
  36. 36. Place the egg-coated slice into the hot frying pan.
  37. 37. Fry the slice in two batches until golden yellow.
  38. 38. Wash the chives.
  39. 39. Shake the chives dry.
  40. 40. Cut the chives into fine rings.
  41. 41. Aim for a ring thickness of about two millimeters.
  42. 42. Take a small bowl.
  43. 43. Add the sour cream to the bowl.
  44. 44. Add the chopped chive rings to the sour cream.
  45. 45. Mix the sour cream with the chives.
  46. 46. Season the cream with salt.
  47. 47. Season the cream with pepper.
  48. 48. Take the plates.
  49. 49. Place the oven schupfnudeln on the plates.
  50. 50. Place the kohlrabi cutlets next to the schupfnudeln.
  51. 51. Serve the chive cream alongside.
  52. 52. Enjoy your meal!

Nutrition per serving