Celery Schnitzel with Coconut Curry – Pineapple Sauce

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 62 kcal


  • 0,5 Pc. Fresh celery
  • 1 liter Vegetable broth
  • 1 Pc. Egg
  • 2 tbsp Milk
  • 50 g Flour
  • 100 g Breadcrumbs
  • 1 Can Diced pineapple
  • 1 Can Coconut milk
  • Spices
  • Grated ginger


  • Cut 1 cm thick slices of the peeled celery, cook in the vegetable stock for 10 minutes, pat dry and allow to cool.
  • Prepare 2nd breading line - 1st flour - 2nd egg, whisk with milk t - 3rd breadcrumbs mixed with nuts / almonds as desired
  • Cut the celery slices in half and bread them in a pan until golden brown
  • Bring the coconut milk with the pineapple pieces and some juice to the boil with curry and ginger salt pepper (for the color possibly turmeric) to taste. Rice goes well with it


Serving: 100gCalories: 62kcalCarbohydrates: 9.7gProtein: 1.6gFat: 1.8g
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Written by John Myers

Professional Chef with 25 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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