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Kohlrabi Schnitzel | Crispy from the Oven
(0)
40 min
Quick
Gurkerl Küche
Knusprig panierte Kohlrabi-Schnitzel aus dem Backrohr mit frischem Schnittlauch-Dip. Ein leichtes, vegetarisches Sommergericht mit regionalem Gemüse – schnell gemacht und herrlich köstlich!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper. Peel the kohlrabi and cut into approx. 1 cm thick slices. Parboil in boiling salted water for about 3–4 minutes, then drain and pat dry with paper towels.
Breading & Baking
Prepare three shallow plates: one with plain wheat flour, one with beaten eggs and a little salt and pepper, and one with breadcrumbs.
First dredge the kohlrabi slices in the flour, then dip them into the beaten egg, and finally coat them thoroughly in the breadcrumbs.
Chef's tip
For extra flavor, you can mix a tablespoon of grated mountain cheese into the breadcrumbs.
A crisp green salad with tomatoes and cucumbers goes wonderfully with this.
Ingredients
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