Celery Schnitzel in Bread Crumbs
Celery schnitzels coated in a breadcrumb crust are a fresh vegetable recipe. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large heads of celery
- Salt
- black pepper (freshly ground)
- 100 g flour
- 1 egg
- 150 g breadcrumbs
- 1 tbsp butter
- 150 g cream cheese (plain)
- 80 ml heavy cream
- 2 tbsp freshly chopped parsley
- 4 lemon wedges
Instructions
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1.
Peel the celery heads, cut into 1 cm thick slices and cut half of the slices into pieces 1 cm wide by 5 cm long. Blanch the celery slices in boiling salted water for 1-2 minutes, remove, shock in cold water and pat dry. Blanch the celery pieces in the water for 2-3 minutes, remove and drain.
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2.
Season the celery slices with pepper and first coat them in flour, then in beaten egg, and finally in breadcrumbs. Press the coating firmly on and fry the schnitzels in a hot pan with oil until golden brown on both sides.
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3.
Meanwhile melt butter in a saucepan and sauté the celery pieces while stirring. Stir in the cream cheese and heavy cream, season with salt and pepper, mix in parsley and simmer for 2 minutes over medium heat.
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4.
Arrange the vegetables on deep plates, place the schnitzels on top, and garnish with lemon wedges as desired before serving.
