Cordon Bleu Celery Schnitzel

Ingredients

• 1 head of celery (about 600 g)
• Salt
• black pepper (freshly ground)
• 4 slices ham
• 4 slices cheese (e.g., Gouda)
• 50 g flour
• 2 Eggs
• 100 g breadcrumbs
• butter for frying

Instructions

1. 1.

   Peel the celery and cut into eight about 1‑cm-thick slices. Blanch the celery slices in boiling salted water for about 3 minutes, remove, shock in cold water, and pat dry. Season all slices with salt and pepper. Place a slice of ham and cheese on four celery slices (fold if necessary to fit). Lay the remaining celery slices on top and secure with toothpicks.

2. 2.

   Coat the cordon bleus first in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Fry in hot butter for 2–3 minutes on each side until golden brown.

3. 3.

   Drain on kitchen paper and serve.