Mediterranean Celery Schnitzel with Mixed Vegetables

5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Mediterranean celery schnitzel:

  • 400 g 8 slices of celeriac
  • 1 tsp Salt
  • 125 g 1 light mozzarella
  • Coarse sea salt from the mill
  • Coarse sea salt from the mill
  • 2 tbsp Flour
  • 1 Egg
  • 1 tbsp Cream
  • 4 tbsp Breadcrumbs
  • 4 tbsp Sunflower oil

Vegetables mix:

  • 135 g 1 Red pepper, cleaned
  • 170 g 1 zucchini / cleaned
  • 75 g 1 Onion
  • 100 g Mushrooms
  • 5 g 1 clove of garlic
  • 15 g 1 piece of ginger cleaned
  • 5 g 1 Red chilli pepper
  • 2 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 1 tsp Mild curry powder
  • 1 tsp Italian herbs rubbed


Mediterranean celery schnitzel:

  • 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.

Vegetables mix:

  • 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.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Turkey Vegetable Pan Goes Quickly and Tastes Delicious

Chicken Wings in Style of Kings