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🍽️ Crispy Celery Cutlets with Arugula Salad

406 kcal · 30 min · 4 servings

Ingredients

• 1 large celeriac
• 2 eggs
• 3 tbsp flour
• 6 tbsp breadcrumbs
• salt
• pepper (from a mill)
• 2 bunches arugula
• 4 ripe tomatoes
• 6 tbsp olive oil
• 3 tbsp balsamic vinegar
• clarified butter (for frying)

Instructions

1. 1. Peel the celery root completely.
2. 2. Slice the celery root into rounds about 1 centimeter thick.
3. 3. Bring water to a boil and add some salt.
4. 4. Boil the celery slices briefly in the salted water (this is called blanching, i.e., cooking briefly in boiling water).
5. 5. Remove the slices immediately from the hot water.
6. 6. Place the slices directly into a bowl of cold water to stop the cooking process.
7. 7. Take the slices out of the cold water.
8. 8. Pat the slices completely dry with kitchen paper.
9. 9. Season the dry slices with salt and pepper.
10. 10. Put flour on a flat plate.
11. 11. Put breadcrumbs on a second, separate plate.
12. 12. Loosely whisk the eggs in a shallow bowl with a fork or whisk.
13. 13. Take a celery slice and coat it in the flour.
14. 14. Shake off excess flour from the slice.
15. 15. Dip the floured slice into the egg mixture.
16. 16. Place the slice into the breadcrumbs.
17. 17. Press the breadcrumbs on slightly so they stick.
18. 18. Repeat this process for all celery slices.
19. 19. Heat clarified butter in a frying pan.
20. 20. Place the breaded slices into the hot pan.
21. 21. Fry the slices slowly on one side until golden brown.
22. 22. Turn the slices and fry the other side until golden brown.
23. 23. Wash the arugula under running water.
24. 24. Pick off the tough stems from the arugula.
25. 25. Wash the tomatoes.
26. 26. Cut the tomatoes in half.
27. 27. Remove the hard core (the hard end where the stem was) from the tomato halves.
28. 28. Cut the tomatoes into wedges.
29. 29. Put vinegar and oil into a small bowl.
30. 30. Whisk vinegar and oil vigorously together until they combine.
31. 31. Season the dressing with salt and pepper.
32. 32. Put the arugula and tomatoes into a large bowl.
33. 33. Pour the dressing over the salad.
34. 34. Toss the salad ingredients gently to ensure everything is evenly coated.
35. 35. Serve the salad alongside the fried celery cutlets.

Nutrition per serving

• kcal: 406
• Protein: 10 g · Fett/Fat: 29 g · Carbs: 27 g