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🍽️ Crispy Pork Schnitzels with Creamy Kohlrabi and Lemon Crumbs

570 kcal · 30 min · 4 servings

Ingredients

• pork shoulder cutlets 600 g
• pepper, black ground pinch
• chili, ground pinch
• salt pinch
• thyme, ground 0.5 tsp
• paprika, sweet pinch
• kohlrabi 3 pcs.
• dill, fresh 20 g
• organic lemons 1 pc.
• butter 2 tbsp
• breadcrumbs 40 g
• oil 2 tbsp
• yogurt, plain 150 g
• mayonnaise 1 tbsp

Instructions

1. 1. Rinse the pork schnitzels under cold water.
2. 2. Pat the schnitzels completely dry with a kitchen towel.
3. 3. Place one schnitzel between two layers of cling film.
4. 4. Pound the meat flat until it is thin.
5. 5. Repeat this with all schnitzels.
6. 6. Put pepper, chili, salt, thyme, and paprika powder on a plate.
7. 7. Turn the schnitzels in the spice mixture.
8. 8. Press the spices on lightly.
9. 9. Set the seasoned schnitzels aside.
10. 10. Wash the kohlrabi thoroughly.
11. 11. Peel the skin off the kohlrabi.
12. 12. Remove any coarse spots if necessary.
13. 13. Cut the kohlrabi into cubes of about 1 cm.
14. 14. Put the kohlrabi cubes in a pot with salted water.
15. 15. Bring the water to a boil.
16. 16. Reduce the heat to medium.
17. 17. Cook the kohlrabi covered for about 12 minutes.
18. 18. Wash the dill.
19. 19. Shake the dill dry.
20. 20. Remove the thick stems from the dill.
21. 21. Finely chop the dill.
22. 22. Rinse the lemon.
23. 23. Finely grate the zest of about 1 teaspoon.
24. 24. Halve the lemon.
25. 25. Squeeze the juice from the lemon.
26. 26. Melt 1 tablespoon of butter in a pan over medium heat.
27. 27. Toast the breadcrumbs in the butter for about 4 minutes until golden brown.
28. 28. Put the toasted crumbs into a bowl.
29. 29. Mix the crumbs with the lemon zest.
30. 30. Leave the pan uncleaned.
31. 31. Heat 2 tablespoons of oil in the pan over high heat.
32. 32. Fry the schnitzels on both sides for about 2 minutes until golden brown.
33. 33. Reduce the heat.
34. 34. Cook the schnitzels for another 2 minutes with the lid closed.
35. 35. Drain the kohlrabi using the lid.
36. 36. Put the kohlrabi back into the pot.
37. 37. Mix the kohlrabi with yogurt.
38. 38. Mix the kohlrabi with mayonnaise.
39. 39. Mix the kohlrabi with the chopped dill.
40. 40. Season the mixture with 3 teaspoons of lemon juice.
41. 41. Season to taste with salt and pepper.
42. 42. Plate the pork schnitzels.
43. 43. Serve the schnitzels together with the kohlrabi vegetables.
44. 44. Decorate the dish with the lemon crumbs.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 570
• Protein: 36 g · Fett/Fat: 34 g · Carbs: 36 g