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Breaded, fried kohlrabi schnitzel with mashed potatoes, sauerkraut, and dipping sauce on white plate.
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5 from 2 votes

Kohlrabi Schnitzel (Pan Fried & Baked)

This Kohlrabi Schnitzel recipe is breaded and either pan fried or baked. It's vegetarian, gluten free, and served with a creamy mustard sauce!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: German
Diet: Gluten Free, Vegetarian
Keyword: schnitel recipes, vegetarian schnitzel, kohlrabi recipes, gluten free schnitzel
Servings: 8
Calories: 320kcal
Author: Christine Rooney


For The Schnitzel:

For The Dipping Sauce:


Peel and Slice Kohlrabi:

  • Remove the shoots from the outer skin with your fingers or to cut them off with a knife. These fibrous shoots may be discarded.
  • Cut the leaves off the top of the kohlrabi with a knife. The leaves can be saved and used in another recipe or thrown in your compost bin.
  • Cut the top and bottom of the kohlrabi off with a knife and discard. This will give you a flat surface on both the top and bottom portion of the vegetable and make it easier to cut.
    With the flat surface of the kohlrabi on the cutting board remove the skin with the knife and discard (the process is much like peeling a butternut squash or a pineapple).
  • Cut the kohlrabi in half and then cut the halves into slices, making sure that the slices are relatively uniform in size to ensure even cooking.

Parboil The Kohlrabi:

  • Place the sliced kohlrabi wedges in a pot of water on the stove top and bring to a boil. Once the water is boiling, reduce the heat slightly to a low boil and cook the kohlrabi for 10-12 minutes, or until they are slightly softened but not mushy.
  • Drain the parboiled kohlrabi and place the wedges on some paper towels or kitchen towels and allow them to dry out slightly and cool.

Bread The Kohlrabi:

  • Add 1 cup gluten free flour blend (or AP flour if not gluten free) to one bowl.
  • In a second bowl, add 4 eggs and 1 tablespoon of water. Stir until completely combined.
  • Add 1 ½ cups gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not gluten free) in addition to 2 teaspoon each of garlic powder, onion powder, and paprika, along with 1 teaspoon kosher salt and ½ teaspoon pepper. Stir until combined.
  • Dip a cooled kohlrabi wedge first in the flour and toss until coated. Next, dip the coated kohlrabi into the egg mixture and stir until completely coated. Third, place the kohlrabi wedge in the spiced breadcrumb mixture and toss until coated.
  • Place the coated kohlrabi on a sheet pan. Repeat with the remainder of the kohlrabi wedges.

How To Pan Fry Kohlrabi Schnitzel:

  • To pan fry the kohlrabi, place a heavy-bottomed skillet on the stove top and turn the heat to medium-high. Add 2 tablespoon of high-heat cooking oil, such as grapeseed or safflower oil to the skillet and allow to heat through.
  • Once heated (the kohlrabi should sizzle as it hits the pan), place some of the kohlrabi slices in the skillet, being careful not to overcrowd the pan.
  • Cook for 5 minutes on the first side, flip, and cook for another 4-5 minutes on the second side. Repeat with the remainder of the breaded kohlrabi, adding another tablespoon or so of oil in between batches.
  • Once the outside is golden and crispy, remove the kohlrabi from the skillet and place the wedges on dry paper towels to remove any excess oil. Sprinkle with a bit of kosher salt after removing from skillet.

How To Bake Kohlrabi Schnitzel:

  • Heat oven to 400 degrees Fahrenheit.
  • Spray both sides of the breaded kohlrabi wedges generously with a high-heat cooking spray such as avocado oil or grapeseed oil.
  • Bake the kohlrabi for 10 minutes, flip, and bake for another 10 minutes. After 20 minutes, the kohlrabi should be crispy and golden brown. Remove from the oven and set aside until ready to serve.

For The Dipping Sauce:

  • Combine ½ cup sour cream, 2 tablespoon Dijon mustard, 2 tablespoon lemon juice, ¼ teaspoon garlic powder, and a pinch of kosher salt and pepper in a small bowl.
  • Stir until completely combined using a fork or small whisk.
  • To Serve: Serve kohlrabi schnitzel with a squeeze of lemon juice and creamy mustard dipping sauce. Garnish with fresh herbs such as dill (optional).


Make sure that skillet is hot and the kohlrabi sizzles as it hits the pan. If the oil is not hot enough, the kohlrabi will soak up the oil and become greasy.
Add 1-2 Tbsp. of oil every time a new batch of kohlrabi is added to the skillet.


Serving: 1cup | Calories: 320kcal | Carbohydrates: 39g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 454mg | Potassium: 190mg | Fiber: 4g | Sugar: 2g | Vitamin A: 843IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 2mg