John Myers
Zucchini Schnitzel Wrapped in Cornflake with Celery, Potato and Lemon Puree
The perfect zucchini schnitzel wrapped in cornflake with celery, potato and lemon puree recipe with a picture and simple step-by-step instructions.
- 2 Pc. Green zucchini
- 6 tbsp Cornflakes, with little sugar
- 6 tbsp Breadcrumbs
- 1 tbsp Olive oil
- Salt and pepper
- 500 g Celeriac fresh
- 100 g Potato
- 200 ml Vegetable broth
- 100 ml Milk
- 1 Pc. Lemon untreated
- Nutmeg
- Salt and pepper
- Wash, peel and cut the celery and potatoes into small pieces. Put everything in a saucepan, add salt and add the vegetable stock and milk. Over a medium heat with the lid open for about 20 minutes. Cook until soft, stirring occasionally. Wash the zucchini and cut lengthways into about 1cm thin slices. Fry them in olive oil until golden brown on both sides and place on kitchen paper. Slightly crush the corflakes and mix with the breadcrumbs. Sprinkle the zucchini slices with salt and pepper and turn them in the cornflake-breadcrumb mixture , and fry carefully on both sides in the pan. Puree the potatoes and celery with a hand blender, rub the outer zest of the lemon and add to the puree, season with nutmeg, salt, pepper and a splash of lemon juice. Arrange zucchini schnitzel and puree on plates and serve.
Facebook Comments