Breaded Celery Root Cutlet with Fried Eggs
Breaded Celery Root Cutlet with Fried Eggs - This Schnitzel isn't just for vegetarians.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 363 μg | (121 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 284 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
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.
