John Myers
Contents
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Ingredients
Celery schnitzel:
- 4 Celery slices approx. 300 g / 1.5 cm thick
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Flour
- 1 Egg + 1 tbsp cooking cream
- 50 g Panko (Japanese breadcrumbs)
- 0,5 Cup Sunflower oil
Savory mushrooms:
- 500 g Brown mushrooms
- 4 tbsp Sunflower oil
- 1 tbsp Sweet soy sauce
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Indian rice pilaf: (For 6 people)
- 3 cups Indian rice pilaf / rest of yesterday *)
- 1 Onion approx. 60 g
- 1 tbsp Garam Masala
- 1 tsp Salt
- 1 tsp Turmeric
- 6 Cardamom capsules
- 2 Rods Cinnamon
- 1 Star anise
- 4 tbsp Sunflower oil
- 675 ml Water
- 375 g Basmati rice
- 100 g Sultanas
- 50 g Pine nuts
Serve:
- 3 Small tomato halves
- Remaining fried breaded eggs
Instructions
Celery schnitzel:
- Cut the celery into slices (approx. 5 cm thick) with the bread machine, cut off the outer edge with a circular knife, blanch the celery slices in boiling water for approx. 2 minutes, remove and cover with coarse sea salt on both sides the grinder and the colored pepper from the grinder. Beat the egg and whisk with the cooking cream (1 tbsp). Turn the celery slices first in flour (2 tbsp), then in the egg mixture (1 egg + 1 tbsp cooking cream) and finally in panko (approx. 50 g). Fry the breaded celery slices in a pan with sunflower oil (approx. ½ cup) on both sides until golden-brown, remove, degrease on kitchen paper and keep warm in the oven at 50 ° C until serving.
Savory mushrooms:
- Clean / brush the mushrooms, cut off the stems and slowly fry in a pan with sunflower oil (4 tbsp) on the stem side. Then turn the mushrooms, sprinkle with sweet soy sauce (1 tablespoon) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). After 3 - 4 minutes, turn the mushrooms back over, remove them and keep them warm in the oven at 50 ° C until serving.
Indian rice pilaf: (see my recipe *)
- Taken 3 cups from yesterday! The recipe *) is for 6 people! Peel onion and chop finely. Peel the seeds out of the cardamom pods and grate finely in a mortar. Heat sunflower oil (4 tbsp) in a saucepan and briefly fry the onion cubes until translucent. Add the spices (1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon ground cardamom, 2 sticks of cinnamon and 1 star anise), fry briefly and deglaze / pour in the water. Add / stir in the rice with the sultanas and pine nuts, bring to the boil briefly, stir and cook with the lid closed on the lowest heat setting for about 20 minutes. Take out the cinnamon sticks and the steranis and tear through everything with a fork. *) Indian rice pilaf with chicken breast fillet schnitzel
Serve:
- Fry the leftover breaded eggs in the pan, remove and divide or cut out. Press the Indian rice pilaf very firmly into a cup rinsed with cold water and turn it out onto the plate. Add celery schnitzel and hearty mushrooms and garnish with half a tomato and breaded egg, serve.
