Escalope with Kohlrabi
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 411 kcal | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 13.9 g | (12 %) | ||
| Carbohydrates | 32.6 g | (22 %) | ||
| Roughage | 3.71 g | (12 %) | ||
| Saturated fatty acids | 5.31 g | |||
| Cholesterol | 75.1 mg |
Ingredients
- Ingredients
- 500 grams waxy, small potatoes
- Iodized salt (with fluoride)
- 500 grams Kohlrabi
- 250 milliliters Vegetable broth
- 8
- peppers (from the mill)
- 2 Tbsps Canola oil
- 2 thyme
- 1 untreated lemon
- 10 milliliters Whipped cream
- 300 grams Natural yogurt
- sugar
- 20 grams butter
- 2 Tbsps breadcrumbs
Preparation steps
Rinse the potatoes and cook for about 25 minutes in boiling salted water. Peel the kohlrabi and cut into sticks.
Put vegetable broth in a saucepan and add the kohlrabi sticks. Cover and cook on a low fire for 10 minutes until al dente.
Rinse the cutlets, pat dry and place between 2 layers of plastic wrap. Knock flat. Season with salt and pepper. Fry in hot oil in a pan for approximately 8 minutes.
Rinse the thyme, shake dry and pluck off the leaves. Rinse the lemon in hot water, dry and rub the bowl by squeezing out the juice. Add the thyme and 1 tablespoon of lemon zest to the meat. Remove the pan from the heat.
Pour the cream on the kohlrabi. Stir in the yogurt but do not boil. Season with salt, pepper, lemon juice and sugar. Melt the butter with the breadcrumbs in a pan until brown.
Drain, peel and roll the potatoes in the hot buttered breadcrumbs. Spread the vegetables with yogurt sauce on a plate. Place the cutlets with the potatoes on top and serve.
