Vegetarian schnitzel with fat-free fries

Ingredients for 2 servings:

• 2 slice(s) celery, about 1 cm thick
• 3 slice(s) toast bread, or rusk, optional
• 1 egg yolk, optional
• Olive oil, for frying
• Salt and pepper OR:
• Spice(s), of your choice
• 300 g potato(s), waxy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

very low in calories, low in fat, vegetarian

The schnitzel can be made with or without a golden crust. I usually make it without. With a crust: Toast the slices of bread and then crumble them (rusks also work, of course). Season the celery slices, roll them in beaten egg yolk and then in the breadcrumbs until they coat the schnitzel. Then fry them in a pan over low heat in olive oil until golden brown. Without a crust: Simply fry the celery slices in olive oil on both sides until they turn a light golden color. Meanwhile, you can add a little seasoning if you like. For the fries, wash and peel the potatoes and cook covered for about 8 minutes until they are slightly cooked through. Once cooled slightly, cut them into fries. Then either place them directly on a baking sheet lined with baking paper, season and bake, or put them in a freezer bag with a spoonful of olive oil and seasoning, seal the bag, shake well, and then bake. However, this will have more calories and fat. Tip: If the fries aren’t crispy even after turning them several times, simply place a potholder or wooden spoon in the oven door so that it stays slightly open and any moisture can escape. Nutritional information: One celery schnitzel (about 100g, without crust) has a maximum of 50 kcal. 100g of fries (without oil and seasoning) have 70 kcal.