Breaded Celery Root Cutlet with Fried Eggs

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.