For the crumb coating
Preheat the oven to 60°C, warm the platter and plates.
Peel the kohlrabi, cut into slices approx. 5 mm thick, season. Empty the flour into a shallow dish. Beat the egg in a deep bowl and place the breadcrumbs in a shallow bowl. Toss the kohlrabi slices in the flour in batches, shake off the excess flour, dip them in the egg and then the breadcrumbs. Press firmly on the crumb coating.
Heat the clarified butter in a non-stick frying pan, reduce the heat. Fry the kohlrabi in batches for approx. 7 mins. on each side, keep warm.
Finely chop the parsley, add to the quark, mix together and season. Serve the kohlrabi with the dip.