Celery schnitzel

Ingredients for 2 servings:

• 4 slice(s) of celeriac, approx. 0.5 cm thick
• 1 lemon(s)
• Salt
• Pepper, white
• 2 slice(s) ham, cooked
• 2 slices cheese (Gouda), medium-aged
• 1 egg(s)
• Flour
• breadcrumbs
• Clarified butter, for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the celery slices (I slice them with a bread slicer, which ensures even slices) and pre-cook them in boiling salted water with lemon juice for 5 minutes, then dry thoroughly on kitchen paper. Place a slice of cheese and ham between two celery slices. Trim the pieces slightly if necessary. Beat the egg and season lightly. Coat the schnitzels first in flour, then in egg, and finally in breadcrumbs. Press the breading firmly into the sauté pan, making sure the edges are also coated. Heat the clarified butter and fry the celery schnitzels for about 5 minutes on each side until golden brown. I always serve with a salad, depending on what’s available.