John Myers
Celery Schnitzel
The perfect celery schnitzel recipe with a picture and simple step-by-step instructions.
- 2 Slices of celery, 150 g / approx. 1.5 cm thick
- 1 tsp Salt
- 2 tbsp Flour
- 1 Egg
- 4 tbsp Breadcrumbs
- 4 tbsp Oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- Cut the celery into slices (approx. 1.5 cm thick) (here: with the electric bread machine). Remove the outer edge with the knife. Boil the celery slices in boiling salted water (1 teaspoon salt) for about 3 – 4 minutes, place in a kitchen sieve, drain well and allow to cool. Turn first in flour, then in beaten egg and then in breadcrumbs. Heat oil (4 tablespoons) in a large pan and fry the breaded celery slices on both sides until golden-brown and season with salt and pepper. Fry the rest of the breadcrumbs, cut out with a glass and use as a garnish.
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