Kohlrabi Cutlet

Ingredients for 2 people

2 Kohlrabi
Flour (for breading)
2 eggs (for breading)
Breadcrumbs (for breading)
salt, pepper
oil (for frying)



Peel the kohlrabi, cut into slices about 1 cm thick and cook in salted water for about 8 minutes. Remove, drain with kitchen roll and season with salt and pepper.
Cover with flour, coat with beaten egg and finally press on the breadcrumbs.
Fry the kohlrabi cutlets in a pan until they float. Lift out and drain on kitchen roll.


           Serve with: Green salad, tartar sauce