Celery medallions with tomato ragout

Name: Celery medallions with tomato ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Tuber (approximately 850 g) Celery; 7-10 Tbsp Salt; 1 medium onion; 1 collar Thyme; 250 g cherry tomatoes; 5 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 1 TEASPOON Instant vegetable stock; 125 g Mozzarella cheese; 125 g Gorgonzola cheese; 1 Egg; 7-10 Tbsp white pepper; 3 TABLESPOONS Flour; 4 TABLESPOONS Breadcrumbs

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Tuber (approximately 850 g) Celery
7-10 Tbsp Salt
1 medium onion
1 collar Thyme
250 g cherry tomatoes
5 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
1 TEASPOON Instant vegetable stock
125 g Mozzarella cheese
125 g Gorgonzola cheese
1 Egg
7-10 Tbsp white pepper
3 TABLESPOONS Flour
4 TABLESPOONS Breadcrumbs

Directions

1
Clean, peel and wash the celery. Cut into thin slices (approx. 5 mm). Cook in boiling salted water for 6-8 minutes. Peel and finely chop the onion. Wash the thyme, dab dry, put some aside for garnishing, chop the rest finely. Wash and clean the tomatoes, halve half.
2
Drain the celery and let it drain. Heat 1 tablespoon of oil in a saucepan. Sauté the onion in it. Add tomato paste and thyme and briefly sauté. Add tomatoes and 250 ml water. Bring to the boil, stir in broth and simmer over a mild heat for about 10 minutes. Cut mozzarella and gorgonzola into 8 slices each. Spread both cheeses on 8 celery slices. Place the remaining slices on top and press down a little. Whisk the egg in a plate, season with salt and pepper. Spread flour and breadcrumbs in 2 other plates. Turn the celery slices first in flour, then in egg and finally in breadcrumbs.
3
Cut mozzarella and gorgonzola into 8 slices each. Spread both cheeses on 8 celery slices. Place the remaining slices on top and press down a little. Whisk the egg in a plate, season with salt and pepper. Spread flour and breadcrumbs in 2 other plates. Turn the celery slices first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan, fry half of the escalopes for 2-3 minutes on each side. Keep escalopes warm and fry remaining escalopes in 2 tablespoons of hot oil. Add tomatoes to the sauce and simmer for 4-5 minutes. Season to taste with salt and pepper. Serve schnitzel with tomato ragout. Garnish with thyme
4
Heat 2 tablespoons of oil in a large frying pan, fry half of the escalopes for 2-3 minutes on each side. Keep escalopes warm and fry remaining escalopes in 2 tablespoons of hot oil. Add tomatoes to the sauce and simmer for 4-5 minutes. Season to taste with salt and pepper. Serve schnitzel with tomato ragout. Garnish with thyme