John Myers
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Schnitzel Pan with Carrot and Celery Salad
The perfect schnitzel pan with carrot and celery salad recipe with a picture and simple step-by-step instructions.
- 1 Wiener schnitzel 100 g frozen
- 100 g Small frozen chicken schnitzel
- 4 tbsp Sunflower oil
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Servings Carrot and Celery Salad *)
- 2 Discs Lemon
- 2 Stalk Parsley
- 1 Tomato
Schnitzel pan with carrot and celery salad:
- Cut the Viennese schnitzel in half and fry them with the small chicken escalope in a pan with oil (4 tbsp) on both sides until golden-brown and season with plenty of pepper and salt. Serve the schnitzel with a carrot and celery salad, garnished with a lemon wedge, parsley and tomato halves.
Carrot and Celery Salad: (For 6 people)
- *) See my recipe: Carrot and Celery Salad The best way to cook the carrot and celery salad the day before so that it can soak in the fridge overnight. Ingredients and preparation: 500 g carrots, 1 small celery bulb / cleaned approx. 350 g, 1 lemon, 1 teaspoon liquid honey, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill, 100 g of whipped cream (alternatively, cooking cream ) Peel the carrots with the peeler. Clean / peel and halve the celery. Finely grate the carrots and celery with a kitchen grater. Halve and squeeze the lemon. Mix lemon juice with honey (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and whipped cream (100 g) and pour over the grated carrots or celery. Mix everything well, pour into a bowl and let it steep until serving.
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