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🍽️ Crispy Vegetarian Celery Schnitzels with Orange Salad

504 kcal · 30 min · 4 servings

Ingredients

• 1 celeriac
• salt
• 1 frisée lettuce
• 2 organic oranges
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp maple syrup
• pepper
• 2 eggs
• 60 g spelt whole wheat flour
• 100 g whole wheat breadcrumbs
• 70 g mixed finely chopped nut kernels (e.g. walnuts, hazelnuts)
• 3 tbsp rapeseed oil
• 1 handful cress

Instructions

1. 1. Peel the celery root completely.
2. 2. Cut the celery into 8 to 12 thick slices, about 0.5 cm thick.
3. 3. Halve the slices in the middle if necessary.
4. 4. Boil the celery pieces in boiling salted water for 5 minutes.
5. 5. Drain the cooking water.
6. 6. Cool the slices immediately under running cold water.
7. 7. Let the celery pieces drain well.
8. 8. Wash the salad thoroughly.
9. 9. Spin the salad dry.
10. 10. Tear the salad into bite-sized pieces.
11. 11. Carefully cut off the orange peel.
12. 12. Ensure that only the fruit flesh remains.
13. 13. Cut the oranges into wedge-shaped pieces.
14. 14. Catch the released orange juice as you go.
15. 15. Cut the fillets into small pieces.
16. 16. Whisk the dressing together using the collected orange juice, olive oil, vinegar, and maple syrup.
17. 17. Season the dressing with salt and pepper.
18. 18. Put the salad and orange pieces into a bowl.
19. 19. Mix the ingredients with the dressing.
20. 20. Crack the eggs into a bowl.
21. 21. Whisk the eggs well.
22. 22. Put the flour into a second bowl.
23. 23. Mix the breadcrumbs with the nuts in a third bowl.
24. 24. Season the celery slices with salt and pepper.
25. 25. Coat the slices in the flour.
26. 26. Dip the floured slices into the egg.
27. 27. Finally, roll the slices in the breadcrumb-nut mixture.
28. 28. Press the coating slightly.
29. 29. Heat 1 tablespoon of rapeseed oil in a pan.
30. 30. Fry the celery schnitzels in batches over medium heat.
31. 31. Fry them for 3 to 4 minutes on each side until golden brown.
32. 32. Remove the finished schnitzels from the pan.
33. 33. Let them drain on a plate.
34. 34. Serve the vegetarian celery schnitzels with the salad.
35. 35. Garnish the dish with cress.

Nutrition per serving

• kcal: 504
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 42 g