Parmesan celery schnitzel with herb dip and small salad

Name: Parmesan celery schnitzel with herb dip and small salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3-4 Stem(s) Parsley and basil; 250 g Low-fat curd; 200 g Schmand; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 (approx. 250 g; vacuum packed) Balls cooked beetroot; 2 TABLESPOONS Walnut kernels; 150 g Lamb's lettuce; 3 TABLESPOONS Balsamic vinegar; 8 TABLESPOONS Oil; 1 (approx. 800 g) Celeriac; 150 g Parmesan (piece); 6 TABLESPOONS Breadcrumbs; 2 Eggs; 5 TABLESPOONS Flour

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3-4 Stem(s) Parsley and basil
250 g Low-fat curd
200 g Schmand
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 (approx. 250 g; vacuum packed) Balls cooked beetroot
2 TABLESPOONS Walnut kernels
150 g Lamb's lettuce
3 TABLESPOONS Balsamic vinegar
8 TABLESPOONS Oil
1 (approx. 800 g) Celeriac
150 g Parmesan (piece)
6 TABLESPOONS Breadcrumbs
2 Eggs
5 TABLESPOONS Flour

Directions

1
For the dip, wash herbs, shake dry, pluck off leaves and chop. Mix curd, sour cream and herbs. Season to taste with salt and pepper.
2
For the salad cut the beetroot into slices. Chop the nuts. Clean, wash and drain the lamb's lettuce. Mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of olive oil.
3
Peel, wash and halve the celery and cut it into slices about 1/2 cm thick. Cook in boiling salted water for about 5 minutes until al dente.
4
Possibly plane off some shavings from the Parmesan to garnish. Grate the rest of the cheese and mix with breadcrumbs. Whisk the eggs.
5
Drain the celery well. One after the other, first turn in flour, then pass through the eggs and finally turn in the crumb mix, press lightly.
6
Heat 2 tablespoons of oil in two pans. Fry the celery schnitzel for about 2 minutes on each side until golden brown. Mix the prepared salad ingredients with the salad dressing. Arrange the schnitzel with the salad and herb dip.