Celery Root Schnitzel
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 54.5 μg | (91 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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?
eggPreparation 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.
