Celery cutlet \"cordon bleu\"

Name: Celery cutlet \"cordon bleu\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Celeriac (about 1 kg); 7-10 Tbsp salt, white pepper; 7-10 Tbsp Juice of 1 lemon; 1 glass (370 ml) beetroot; 2 TABLESPOONS Vinegar (e.g. apple vinegar); 6 TABLESPOONS Oil; 3 medium-sized onions; 2 Eggs; 4-5 discs cooked ham (approx. 30 g each); 4-5 discs medieval Gouda (approx. 25 g each); 4 TABLESPOONS Flour; 6-8 TABLESPOONS Breadcrumbs; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp to garnish

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Celeriac (about 1 kg)
7-10 Tbsp salt, white pepper
7-10 Tbsp Juice of 1 lemon
1 glass (370 ml) beetroot
2 TABLESPOONS Vinegar (e.g. apple vinegar)
6 TABLESPOONS Oil
3 medium-sized onions
2 Eggs
4-5 discs cooked ham (approx. 30 g each)
4-5 discs medieval Gouda (approx. 25 g each)
4 TABLESPOONS Flour
6-8 TABLESPOONS Breadcrumbs
7-10 Tbsp Parsley and lemon
7-10 Tbsp to garnish

Directions

1
Clean and peel the celery and cut it into 8-10 slices (a good 1/2 cm thick). Pre-cook the slices in about 1 l boiling water with salt and lemon juice for 4-5 minutes. Then take them out and pat them dry well with kitchen paper.
2
Drain the beetroot. Mix vinegar, salt and pepper. Whip 2 tablespoons of oil into it. Peel 1 onion, dice finely and stir in. Mix everything, let it stand for a while
3
Beat the eggs. Place 1 slice of ham and 1 slice of cheese between 2 slices of celery. First turn in flour, then in the egg and finally in breadcrumbs. Press the breadcrumbs well. Heat 4 tablespoons of oil in a coated pan. Fry the celery slices on each side over medium heat for approx. 5 minutes
4
Peel 2 onions and cut into rings. Take out the celery cutlet. Fry the onion rings in the frying fat until golden brown. Arrange everything, garnish if necessary. Served with: mashed potatoes