Breaded Celery Root Cutlet with Fried Eggs

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Average: 5 (2 votes)
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Breaded Celery Root Cutlet with Fried Eggs

Breaded Celery Root Cutlet with Fried Eggs - This Schnitzel isn't just for vegetarians.

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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
431
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie431 cal.(21 %)
Protein22 g(22 %)
Fat17 g(15 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage13.5 g(45 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.1 μg(11 %)
Vitamin E3.6 mg(30 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.7 mg(81 %)
Vitamin B₆0.6 mg(43 %)
Folate363 μg(121 %)
Pantothenic acid2.9 mg(48 %)
Biotin26.6 μg(59 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C47 mg(49 %)
Potassium1,060 mg(27 %)
Calcium165 mg(17 %)
Magnesium81 mg(27 %)
Iron4.4 mg(29 %)
Iodine18 μg(9 %)
Zinc3.1 mg(39 %)
Saturated fatty acids5.4 g
Uric acid169 mg
Cholesterol284 mg

Ingredients

for
4
Ingredients
1 Celery root (about 500 grams)
salt
2 shallots
1 Tbsp Canola oil
500 grams Peas
white peppers
200 milliliters Vegetable broth
3 Tbsps
freshly grated Nutmeg
5 eggs
2 Tbsps Pastry flour
100 grams breadcrumbs
1 Tbsp butter
parsley
black peppers
How healthy are the main ingredients?
saltshallotNutmegeggparsley

Preparation steps

1.

Peel the celery root and cut into 1 cm (about 1/4 inch) thick slices. blanch the celery root slices in boiling salted water for about 4 minutes. Drain, rinse with cold water, and let drain.

2.

For the pea purée: Peel the shallots and chop fine. In a sauté pan, heat 1 teaspoon oil. Add the shallots and sauté until tender. Add the peas and broth. Season with salt and pepper. Stew, covered, over medium heat until the peas are tender,about 5 minutes. Purée the peas while still hot and stir in the  milk. Season with salt, freshly grated nutmeg and white pepper. Cover the pea purée and keep warm.

3.

For the celery root schnitzel: Pat the celery root slices dry with paper towels. Place 1 egg in a deep dish and whisk. Season with salt and pepper. Put the flour and breadcrumbs in separate flat plates. Coat the celery root slices in the flour first, dip in the egg, and finally coat with breadcrumbs.

4.

In a sauté pan, heat the butter. Add the breaded celery root schnitzel and sauté over medium heat until golden brown, 4 to 5 minutes.

5.

In a separate sauté pan, heat the remaining oil. Crack the eggs carefully into the hot oil and fry over medium heat for about 5 minutes.

6.

Rinse and dry the parsley, chop fine, and stir into the pea purée.

To serve, spoon the pea purée onto 4 plates. Top with a schnitzel top and a fried egg. Season with black pepper.

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