German cuisine · Vegetable Dishes

Breaded Celeriac Schnitzel

Pre-cooked celeriac slices fried golden brown in a crisp coating and served with lemon wedges.

Ingredients · for 4 servings

• 1 celeriac (approx. 800 g)
• 2 lemons
• 80 g flour
• 2 eggs
• 150 g breadcrumbs
• 1 tsp sweet paprika powder
• 100 g clarified butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Peel the celeriac and cut into eight slices about 1 cm thick so they cook evenly.
2. Pre-cook the slices in salted water with the juice of half a lemon for 10–12 min. until a knife tip goes in easily but they still have bite; drain and pat dry.
3. Mix flour with salt, pepper and paprika powder, beat the eggs and place the breadcrumbs on a third shallow plate.
4. Coat the cooled slices first in the seasoned flour, then dip in egg and coat in breadcrumbs – press the coating on only lightly so it puffs up airily.
5. Heat clarified butter in a large pan and fry the schnitzels over medium heat for 3–4 min. per side until golden brown, tilting the pan slightly so the fat runs under the coating.
6. Drain on paper towel, sprinkle with chopped parsley and serve with wedges of the remaining lemon.