Description
Zart gebratene Schweineschnitzel treffen auf knackige, saftige Kohlrabischeiben in cremiger Kräuter-Frischkäsesauce. Goldbraun, aromatisch, mit feiner Sojanote – ein schnelles Wohlfühlgericht mit samtiger Konsistenz.
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 pork schnitzel. Place the schnitzels on a cutting board and, using a sharp knife, cut the meat into thin strips (also known as ’schnetzeln‘). Season the meat generously with freshly ground black pepper. Drizzle 2 tablespoons of soy sauce over the schnitzel strips, toss well to coat evenly, and set the meat aside to marinate while you prepare the remaining ingredients.
- Wash the kohlrabi thoroughly under running water. Trim off the ends, peel the kohlrabi with a vegetable peeler, and cut them into fine matchstick-sized strips. Set aside the prepared kohlrabi.
- Heat 1 tablespoon of butterschmalz (clarified butter) in a large frying pan over medium-high heat. Once the fat is hot and shimmering, add the marinated schnitzel strips. Sauté the meat, stirring occasionally, until it is browned on all sides and just cooked through. This should take about 2-3 minutes. Remove the cooked meat from the pan and set it aside on a plate.
- Add the remaining 1 tablespoon of butterschmalz to the pan. Once melted and hot, add the kohlrabi strips. Sauté the kohlrabi over medium heat, stirring and turning constantly to ensure even cooking and prevent sticking. After about 3-4 minutes, when the kohlrabi starts to soften and take on a little color, pour in 1/4 liter of broth to deglaze the pan. Stir well, bring to a gentle simmer, and let the kohlrabi cook in the broth for about 5 minutes, or until just tender.
- Return the reserved schnitzel strips and any accumulated juices to the pan with the kohlrabi. Add 100 grams of herbed cream cheese (Frischkäse mit Kräutern) to the pan. Stir gently until the cheese has melted and the sauce is creamy and well combined. Taste the dish and season with additional salt and freshly ground black pepper as needed. Continue to heat for another 1-2 minutes until everything is hot.
- Serve the kohlrabi schnitzel pan hot, ideally accompanied by steamed rice or another side of your choice.
Notes
This dish tastes especially delicious when served with freshly cooked rice, which absorbs the creamy sauce beautifully. You can substitute chicken or turkey breast for the pork schnitzel if you prefer a lighter version. For extra flavor, consider adding a pinch of nutmeg to the kohlrabi while it’s cooking. The herbed cream cheese adds richness and a hint of herbal freshness to the sauce, but you can use plain cream cheese and add your own chopped fresh herbs if desired.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache 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
