Kohlrabischnitzel (oder Cordon bleu)

für 1 portion:

1 kohlrabi, geschält und in dünne scheiben geschnitten | 1 ei, zerquirrlt, etwas gesalzen und gepfeffer | käsescheiben zum füllen, nach belieben | semmelbrösel | salz, pfeffer, butterschmalz, olivenöl


die kohlrabischeiben zuerst in kochendem wasser für etwa 3 minuten blanchieren. nach belieben nun zwischen zwei scheiben etwas käse geben oder die scheiben einfach so panieren: die kohlrabischeiben oder cordon bleus zuerst in ei, dann in den semmelbröseln wenden. in heissem butterschmalz von beiden seiten ausbacken. lecker. heute geb es bei mir dazu etwas kräuterreis und ein paar tomaten, gut passt aber bestimmt auch kartoffelpüree oder kartoffelsalat oder einfach kräuterquark dazu … feine sache, so ein kohlrabi-schnitzelchen!

sf | 8.6.2012 | 9 Kommentare

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