Deryaya Navîn Kerfes Schnitzel bi Vegetables Mixed

Cut 8 celery slices (approx. 1 - 5 cm thick / 8 cm diameter) from the celery tuber, cook in salted water for approx. 5 minutes, remove and allow to cool a little. Cut the mozzarella into 4 slices and place between 2 Selle-ries slices. Season the celery slices on one side with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cream (1 tbsp). First turn the celery schnitzel in flour, pull through the egg mixture and roll in breadcrumbs. Heat sunflower oil (4 tbsp) in a pan. Fry the breaded celery schnitzel on both sides until golden-brown, remove and keep warm in the oven at 50 ° C until serving.

Clean and wash the peppers and cut into small diamonds. Peel the zucchini with the garnish peeler, quarter lengthways and cut into slices. Peel and halve the onion, cut into small wedges and separate into pieces. Clean / brush the mushrooms, halve and cut into slices. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan and fry the garlic clove cubes with the ginger cubes and chilli pepper cubes in it. Add the remaining vegetables (bell peppers, zucchini slices, onion pieces and mushroom slices) and fry / stir-fry. Season with mild curry powder (1 teaspoon), Italian herbs (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Let everything simmer / cook / stew for about 10 minutes. Turn it every now and then.

Serve 2 Mediterranean celery schnitzel with the mixed vegetables.