Celery Schnitzel with Hunter’s Sauce

for the celery schnitzel

1. Put on a large saucepan with plenty of water, bring to the boil, season with salt and squeeze in the juice of half a lemon.
2. Put the peeled celery cut into approx. 1 cm thick slices in the boiling water for 3 to 4 minutes, then remove, rinse in cold water and pat dry.
3. Season the slices with salt, pepper and oil, I used a neutral oil. Stack the slices on top of each other and wrap them in cling film.
4. Let the whole thing steep for about 30 minutes. If you like, you can put herbs between the celery slices. For example, cress or thyme go well.
5. Prepare a breading line and turn the slices in flour, then in the beaten egg and then in the breadcrumbs.
6. Heat plenty of clarified butter in a non-stick pan and fry the slices over medium heat.

for the hunter sauce

1. Heat the butter in a slightly larger saucepan until it is frothy.
2. Add the shallots and fry them.
3. Deglaze with white wine and simmer for two minutes.
4. Add the cream, season with salt and pepper. If you like it salty, you can add a little more than the specified teaspoon of salt to the sauce. The sauce can usually tolerate half a teaspoon, but it’s best to taste it yourself.
5. Let the sauce simmer without the lid until it has reduced by a good amount. It takes a little. The sauce is sufficiently reduced when it looks nice and creamy and has reached a good consistency.
6. When this time has come, add the mushrooms and the finely chopped parsley, stir in, put the lid on and simmer a little longer on a very low heat.
7. The sauce is ready when the mushrooms are nicely boiled down. The sauce fits z. B. also excellent with pasta.
8. Bon appetit!