Peel kohlrabi tubers and cut into slices about 0.5 cm thick.
Cook in vegetable soup for about 8 minutes until al dente, cool a little.
Roll the kohlrabi slices in flour at the beginning, then in beaten egg and finally in a mixture of breadcrumbs and parmesan on the other side.
Roast in the fat over low to medium heat for about 4 minutes on each side.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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