Celery schnitzel 'Mediterranean' on vegetables

Ingredients for 4 servings:

• 1 medium-sized celeriac (approx. 600 g – 800 g)
• 2 balls of mozzarella, reduced fat
• salt and pepper
• some nutmeg if needed
• 2 tbsp flour
• 1 egg(s)
• 6 tbsp breadcrumbs
• 3 tbsp vegetable cream for frying
• 1 bell pepper(s), red
• 2 medium-sized zucchini (approx. 400 g)
• 200 g cherry tomatoes or cocktail tomatoes
• 1 large onion(s)
• 2 garlic cloves
• some thyme, dried
• 1 bell pepper(s), yellow
• 2 tbsp vegetable cream for braising

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

vegetarian, low in calories and still delicious!

Wash and trim the vegetable ingredients. Dice the bell peppers. Slice the zucchini. Cut the tomatoes into eighths. Peel and finely chop the onions and garlic. For the celery schnitzel, beat the egg in a bowl. Place the breadcrumbs in a deep plate. Peel and wash the celeriac, then cut into 8 equally thick slices (this works particularly well and evenly with a bread slicer). Bring 1 liter of water to a boil in a large pot and simmer the celery slices vigorously for 5 minutes. Then rinse with cold water and pat dry with kitchen paper. Heat 2 tablespoons of vegetable cream and braise the prepared vegetables for about 10 minutes. Meanwhile, season the celery slices with salt and pepper, and add nutmeg if desired. Slice the mozzarella and cover four of the celery slices with them. Place the remaining four celery slices on top. Lightly dust the resulting “schnitzels” with flour. Then dip in the beaten egg, roll in breadcrumbs, and lightly press the coating in if necessary. Heat the remaining vegetable cream in a pan and fry the schnitzels over medium heat for 5 minutes on each side. Season the cooked vegetables with salt, pepper, and dried thyme. Divide among plates and arrange the celery schnitzels on top. A variation for all Asian fans: The celery slices can also be breaded in sesame seeds and served, for example, on an Asian vegetable mix or sprout salad.