Celery Root Schnitzel

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.