Kohlrabi-Cordon-bleu

Ingredients

Directions

1. 1

   For the cordon bleu, peel the kohlrabi. Cut into approx. 20 slices (each approx. 1⁄2 cm), salt. Spread a thin layer of ajvar on one side. Put the cheese on half of the coated slices. Put the rest of the kohlrabi with the ajvar side on top.

2. 2

   Whisk the eggs in a deep dish. Mix breadcrumbs with pizza spice on a deep plate. Put the flour separately on a plate. Turn the kohlrabi schnitzel one after the other first in the flour, then in the whisked eggs and finally in the breadcrumbs.

3. 3

   Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line the baking tray with baking paper. Heat oil in a large pan and fry escalopes in it one after the other for approx. 3 minutes on each side until crispy.

4. 4

   Place on the baking tray. Continue cooking in the hot oven for about 10 minutes.

5. 5

   For the salad, mix vinegar, some salt, pepper, mustard and 1 teaspoon sugar. Fold in olive oil. Peel and chop the shallot. Add to the vinaigrette. Wash the apple, remove seeds and dice finely.

6. 6

   Sort the salad, wash and drain. Mix with apple and vinaigrette. Arrange everything.