Celery Schnitzel

Ingredients

• 2 knollensellerie (á 500g)
• 0.5 lemon (juice)
• 100 g breadcrumbs
• 1 tbsp chopped parsley
• 2 Tbsp grated Parmesan
• 2 Eggs
• 4 tbsp flour
• 8 tbsp vegetable oil
• Salt
• Pepper (freshly ground)
• 600 g small tomatoes
• 1 thicker spring onion
• 1 tbsp White Wine Vinegar
• 2 tbsp oil

Instructions

1. 1.

   Wash the celery roots and cook them unpeeled in plenty of salted water for about 50 minutes. Let the roots cool in cold water, peel them, then cut 8 even slices (about 1 cm thick).

2. 2.

   Place flour, beaten eggs, and breadcrumbs on separate plates. Mix breadcrumbs with parsley and parmesan.

3. 3.

   Drizzle each celery slice with a little lemon juice and season with salt and pepper; first coat in flour, then in beaten egg, and finally in the breadcrumb mixture. Heat oil in a pan and fry the celery slices in batches, about 4 minutes per side over medium heat until golden brown. Keep finished slices warm in the oven at 70°C.

4. 4.

   For the tomato salad wash the tomatoes and cut them in halves or quarters. Wash the spring onion, trim it, and finely chop the green part as desired. Whisk vinegar with salt, pepper, and oil into a dressing and combine with tomatoes and spring onions.

5. 5.

   Plate the celery schnitzel with the tomato salad on a dish.