Celery Root Schnitzel

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Celery Root Schnitzel
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
267
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie267 cal.(13 %)
Protein9 g(9 %)
Fat14 g(12 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E1.7 mg(14 %)
Vitamin K54.5 μg(91 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.3 mg(21 %)
Folate126 μg(42 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C12 mg(13 %)
Potassium611 mg(15 %)
Calcium91 mg(9 %)
Magnesium29 mg(10 %)
Iron1.4 mg(9 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids7.2 g
Uric acid58 mg
Cholesterol135 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 small Celery root (about 1 kg)
2 Tbsps Pastry flour
100 grams breadcrumbs
2 eggs
clarified butter (for frying)
coarse Sea salt
lemon juice (for drizzling)
How healthy are the main ingredients?
egg

Preparation steps

1.

For the schnitzel, peel the celery root, cut into 0.5 cm (approximately 1/4 inch) thin slices, and cut in half. Blanch for 1-2 minutes in boiling salted water and rinse with cold water. Pat dry with paper towels. Divide the flour and breadcrumbs onto separate plates. Beat the eggs in a deep dish. Coat the celery root in the flour, then the eggs, and finally the breadcrumbs. Cook the slices in the clarified butter for 2-3 minutes on both sides until golden brown. Drain on paper towels, and sprinkle with a little salt. Drizzle with the lemon juice, and serve.

 

2.

Garnish with fried parsley if you'd like. This goes well served with cream cheese.