Ham and Cheese Celery Root Schnitzel
Rinse and peel the celery root and cut into eight approximately 1 cm (approximately 3/8-inch) thick slices. Blanch the celery root in a pot of boiling salted water for 3 minutes. Drain, rinse under cold water and pat dry. Season the slices with salt and pepper. Top four slices with a slice of ham and cheese (fold the meat and cheese slices if they're larger than the celery root slices.) Top with the remaining 4 slices and secure with toothpicks.
Place the flour in one bowl, beat the eggs in another and place the breadcrumbs in a third bowl. Dredge first in flour, then dip in the egg mixture, shaking off excess and finally in the breadcrumbs, patting to adhere. Heat the clarified butter in a skillet and saute the celery root packets until golden brown, 2-3 minutes per side.
Drain on paper towels and serve.