with Spicy Yogurt & Tomato Relish

What is schnitzel? It’s traditionally a thin piece of meat that is breaded and fried; however, there is no reason you can’t schnitzel your veggies! My vegetable goal this year is to get people to love kohlrabi, so I figured a good place to start is by slathering it with deliciousness! However, I’m baking these instead of frying to make them a bit lighter and pairing them with yogurt and fresh tomatoes to cut through the richness. 

Recipe Notes: If you don’t have matzo crumbs, then you can use bread crumbs or panko. I also love to bread items with pretzels that I’ve blitzed in the food processor.

What you need: 

• 2-3 young kohlrabis, leaves removed (make them into a pesto)
• ½  cup of flour
• 2 eggs, beaten and thinned with a dash of water
• ⅓ cup grated cheese, lanchengo or parmesan cheese
• 1 cup breadcrumbs
• Salt & Pepper
• Paprika or Harissa
• Oil
• ½ cup plainYogurt
• Handful of fresh tomatoes 
• and any fresh herb

Heat oven to 350 F and bring a pot of water to a boil.

The trick to tender kohlrabi is to par boil it before breading, so it is soft in the center. Since the kohlrabi we are using are young, we do not need to peel the skin off. Simple trim the leaves off and cut into ¼ inch round slices. Boil them for about 5 minutes, then let drain in a colander.

Now it’s time to set out the breading station. Find three plates or bowls that will fit your kohlrabi rounds with ample room for your fingers. Set up the station as follows: 1. Flour seasoned with salt & pepper. 2. The lightly beaten eggs 3. The bread crumbs & grated cheese mixed together. Generously oil a baking sheet. Now you are all set!

Take each slice of kohlrabi and dip it in the flour, then egg, then breadcrumbs, always shake any excess off between bowls. This is the messy part! If you have a kitchen partner, assign one person to dry and one to wet, so your hands don’t get really messy. Place each slice onto your baking sheet and drizzle with more oil. 

Bake for about 15 minutes, flipping the slices halfway through. You want them golden and crispy! Serve hot!

I like to serve with a harissa yogurt sauce and fresh tomato relish.