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🍽️ Fried Celery Steaks with Tomato Salad

498 kcal · 30 min · 4 servings

Ingredients

• 2 Celery roots (á 500g)
• 0.5 Lemon (juice)
• 100 g Bread crumbs
• 1 tbsp chopped parsley
• 2 tbsp grated parmesan
• 2 Eggs
• 4 tbsp Flour
• 8 tbsp Vegetable oil
• Salt
• Pepper (from the mill)
• 600 g small tomatoes
• 1 thicker spring onion
• 1 tbsp White wine vinegar
• 2 tbsp Oil

Instructions

1. 1. Wash the celery roots thoroughly.
2. 2. Place the unpeeled roots in a pot with plenty of salted water.
3. 3. Cook the celery for about 50 minutes until tender.
4. 4. Remove the roots from the water and let them cool in cold water.
5. 5. Peel the cooled celery roots.
6. 6. Cut eight evenly thick slices with a thickness of about 1 cm.
7. 7. Spread flour, beaten eggs, and breadcrumbs onto three separate plates.
8. 8. Mix the breadcrumbs with chopped parsley and grated Parmesan.
9. 9. Drizzle the celery slices with a little lemon juice.
10. 10. Season the slices with salt and pepper.
11. 11. Coat each slice first in the flour.
12. 12. Then dip the floured slices into the beaten eggs.
13. 13. Finally, coat the slices in the breadcrumb mixture.
14. 14. Heat oil in a frying pan.
15. 15. Fry the celery slices in batches over medium heat.
16. 16. Fry each side for about 4 minutes until golden brown.
17. 17. Keep the finished cutlets warm in the preheated oven at 70 degrees Celsius.
18. 18. Wash the tomatoes and halve or quarter them.
19. 19. Wash and trim the spring onions.
20. 20. Chop the spring onions finely as desired, including the green parts.
21. 21. Whisk vinegar, salt, pepper, and oil together to make a salad dressing.
22. 22. Toss the tomatoes and spring onions with the dressing.
23. 23. Plate the warm celery cutlets.
24. 24. Serve with the tomato salad.

Nutrition per serving

• kcal: 498
• Protein: 14 g · Fett/Fat: 31 g · Carbs: 40 g