Description
Zart gebratene Schweineschnitzel treffen auf knackige Kohlrabischeiben in cremiger Kräuter-Frischkäsesauce, verfeinert mit Sojasauce—herzhaft, saftig, vollmundig, mit appetitlich goldener Kruste.
Ingredients
Scale
- 2 Schweineschnitzel
- Pfeffer
- 2 EL Sojasauce
- 2 Kohlrabi
- 2 EL Butterschmalz
- 1/4 Liter Brühe
- 100 g Frischkäse mit Kräutern
- Salz
Instructions
- Begin by preparing the schnitzel meat. Pat the 2 Schweineschnitzel dry with paper towels, then place them on a cutting board. Slice the schnitzel into thin strips (schneiden Sie das Fleisch in feine Streifen). Season the meat generously with freshly ground black pepper. Drizzle the 2 tablespoons of soy sauce over the meat, turning to ensure all pieces are evenly coated. Set the seasoned meat aside to marinate while you prepare the vegetables.
- Wash and peel the 2 kohlrabi. Trim off both ends and remove any tough outer skin with a vegetable peeler. Cut the kohlrabi into thin sticks or matchsticks (julienne). Try to keep the pieces uniform in size so they cook evenly.
- Place a large frying pan or skillet over medium-high heat and add 1 tablespoon of butterschmalz (clarified butter). Once the fat is hot and shimmering, add the marinated schnitzel strips to the pan in a single layer. Sauté the meat for 2-3 minutes, stirring occasionally, until it is browned all over but still tender. Remove the cooked meat from the pan and set aside on a plate.
- Add the remaining 1 tablespoon of butterschmalz to the same pan. Once melted and hot, add the kohlrabi sticks. Sauté the kohlrabi over medium-high heat, stirring and turning frequently, for about 3-5 minutes until they begin to soften and take on a little color. Pour in the 1/4 liter of broth (Brühe), scraping up any browned bits from the bottom of the pan. Reduce the heat to medium and let the mixture simmer gently for 5 minutes, allowing the kohlrabi to become tender but not mushy.
- Return the reserved schnitzel strips to the pan with the kohlrabi and broth. Stir to combine all the ingredients. Add the 100 grams of herb cream cheese (Frischkäse mit Kräutern) to the pan. Stir continuously until the cream cheese has melted and formed a creamy sauce that coats the meat and vegetables evenly. Taste the sauce and season with salt and additional pepper as needed. Allow everything to heat through for another 1-2 minutes, then remove from heat. Serve immediately, ideally accompanied by a side of rice.
Notes
Reis (rice) is an excellent accompaniment to this dish, as it soaks up the creamy sauce beautifully. You can also substitute chicken or turkey schnitzel for pork if you prefer. For a vegetarian version, try using firm tofu or seitan in place of the schnitzel. Adjust the seasoning to your taste, and feel free to add a pinch of nutmeg or fresh herbs for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte, Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
