Schnitzel with Kohlrabi

Ingredients

• 500 g firm small potatoes
• Salt
• 500 g kohlrabi
• 250 ml vegetable broth
• 8 thin pork schnitzels (minute schnitzels; ready-made; 60 g each)
• pepper (ground)
• 2 tbsp Rapeseed oil
• 2 sprigs thyme
• 1 untreated lemon
• 10 ml whipping cream
• 300 g plain yogurt
• sugar
• 20 g butter
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for about 25 minutes.

2. 2.

   Meanwhile peel the kohlrabi and cut it into sticks. Heat the vegetable broth in a pot and simmer the kohlrabi sticks over medium heat with the lid on for 10 minutes until firm.

3. 3.

   Pat the schnitzels dry, lay them between two sheets of cling film and gently pound flat. Season with salt and pepper and fry them in a hot pan with oil all around for about 8 minutes. Wash the thyme, shake it dry and pluck the leaves. Rinse the lemon under hot water, pat dry, grate its zest and then squeeze out the juice. Add the thyme and one tablespoon of lemon zest to the meat and remove the pan from the heat.

4. 4.

   Pour the cream over the kohlrabi. Then stir in the yogurt; do not boil further. Season with salt, pepper, lemon juice and sugar. Melt the butter with the breadcrumbs in a pan until golden brown. Drain the potatoes, peel them and toss them in the hot breadcrumb butter. Arrange the vegetables with the yogurt sauce on a plate or platter. Place the schnitzels on top of the potatoes and serve.