Kohlrabi Cutlet

For the kohlrabi slices, put a pot of salted water and bring to a boil. Peel the kohlrabi and cut into equal-sized slices (about 1/2-1 cm). Cook the kohlrabi slices in the boiling salted water for about 8 minutes.

Lift out the kohlrabi slices, drain and pat dry with a paper towel.

Prepare three deep plates. Put flour in the first, two beaten eggs in the second and breadcrumbs in the third.

Salt and pepper the dry kohlrabi and cover it first with the flour, now pass it through the egg and finally press the breadcrumbs well. No spot should be left empty, but like a Wiener Schnitzel, everything should be covered all around.

Heat oil in a shallow pan and fry the kohlrabi schnitzels until they are golden brown on both sides. Lift out the kohlrabi cutlets and drain on kitchen paper. Serve on green leaf salad with tartar sauce.

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