Kasselerschnitzel and celery puree

Name: Kasselerschnitzel and celery puree
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar curly parsley; 4 released Kasseler chops (à approx. 175 g); 100 g Camembert; 4 TSP Cranberries (glass); 600 g Potatoes; 400 g Celeriac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 Eggs (Gr. M); 3-4 Tbsp Flour; 7-8 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oil + oil for frying; 1⁄8 l Milk; 1 TABLESPOON Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar curly parsley
4 released Kasseler chops (à approx. 175 g)
100 g Camembert
4 TSP Cranberries (glass)
600 g Potatoes
400 g Celeriac
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 Eggs (Gr. M)
3-4 Tbsp Flour
7-8 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oil + oil for frying
1⁄8 l Milk
1 TABLESPOON Butter

Directions

1
Wash the parsley, dab dry well, pluck coarsely. Wash chops, pat dry and cut a deep pocket into each. Cut camembert into 4 pieces. Fill each cutlet with cheese and 1 teaspoon cranberries.
2
Peel, wash and chop the potatoes and celery. Cover and cook in salted water for about 20 minutes.
3
Whisk the eggs and season with pepper. Turn the Kasseler-schnitzel first in flour, then in egg and finally in breadcrumbs. Heat 4 tablespoons of oil in a large coated pan. Fry the escalopes in it for about 4 minutes on each side.
4
In the meantime, pour a good 2 finger breadths of oil into a small pot and heat to approx. 180 °C. Fry the parsley in it in portions until crispy, lift it out and let it drip off on kitchen paper.
5
Drain the potatoes and celery. Add milk and butter, mash everything coarsely. Season the puree with salt and nutmeg. Arrange schnitzel and puree, garnish with fried parsley. Add cranberries if desired.
6
Drink tip: dry rosé wine, for example a fruity Spanish Rosado.