Paniered kohlrabi schnitzels with yogurt dip

Ingredients

• 700 g kohlrabi
• salt, pepper, cayenne pepper
• 2 Eggs (size M)
• 80 g breadcrumbs
• 50 g grated Parmesan
• 60 g flour
• 100 g full‑fat yogurt, salad cream, clarified butter
• 1 tbsp Lemon Juice
• 2-3 tbsp ketchup
• 4 basil leaves

Instructions

1. 1.

   Peel the kohlrabi, cut into slices that are not too thin, blanch in boiling salted water for 2–3 minutes, shock in cold water and pat dry. Beat the eggs with salt and pepper. Mix breadcrumbs and parmesan on a plate.

2. 2.

   Coat the kohlrabi slices first in flour, then in egg. Press them into the breadcrumb‑cheese mixture and press firmly. Fry each side in hot clarified butter for 2–3 minutes until golden brown and let drain on kitchen paper.

3. 3.

   For the dip whisk salad cream with yogurt, lemon juice, ketchup, salt and cayenne. Slice basil into strips, fold in and serve with the schnitzels.