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Celery schnitzel

updated

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Ingredients for 4 servings:

  • 1 celeriac
  • 1 egg(s)
  • 3 tbsp cornstarch, gluten-free
  • 5 tbsp breadcrumbs, gluten-free
  • Butter for frying
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, gluten-free

Cut the celery root into 4 slices, as equal as possible. The remaining outer ends can be used for other dishes. Peel the slices and boil them in salted water until al dente. Remove from the water and let cool slightly. Beat the egg in a soup bowl. Place the cornstarch in another bowl and the breadcrumbs in a third. Season the celery slices with salt and pepper. Coat them in the cornstarch, dip them in the egg, and coat them in the breadcrumbs. Fry them in a pan in butter, oil, or a mixture of both until golden brown on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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