1. Bring water to a boil and add salt.

2. To turn the kohlrabi into delicious cutlets, start by trimming the root end and stem. Peel the bulb and slice it into approximately 3mm thick round discs. Prepare about 2 to 4 pieces per serving. Tip: If the leftover edges are too small, enjoy them as snacks or use them in soups.

3. Next, place the kohlrabi discs in the boiling water and cook for about 4 minutes. Be cautious: they should remain firm and crunchy. Overcooked discs will break easily and be hard to bread.

4. Cut cheese and ham into equally sized pieces. Make sure that the pieces fit the size of the kohlrabi discs and leave a 1 cm border

5. Dry the cooked kohlrabi discs with a cloth. On half of the warm kohlrabi discs place cheese and ham, then cover with remaining kohlrabi discs and press firmly together.

6. While the kohlrabi sandwiches are cooling, prepare your breading station with three deep plates.

7. In the first plate, put the flour. In the second plate, whisk the eggs with mineral water and season with salt & pepper. Note: You can whisk the eggs without mineral water as well, but it makes the breading fluffier. In the third plate, add the breadcrumbs.

8. First, coat your cutlets in flour, then in the egg mixture, and finally in breadcrumbs. Be careful not to break them apart. Place immediately in the pan and fry over medium heat for about 3 minutes on each side. Once the breading is golden brown, remove the kohlrabi cordon bleus from the pan and serve warm, if possible. Tip: Serve with herb quark and salad.