Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Celeriac schnitzel
How it's done
Potatoes
Spread the potato wedges on an oven tray lined with baking paper. Drizzle with olive oil, season the potatoes with salt.
To bake
approx. 25 mins in the centre of an oven preheated to 200°C.
Celeriac schnitzel
Empty the flour into a deep dish. Place the breadcrumbs, garlic and parsley in a third deep dish, Whisk the egg in a second deep dish, season. Toss the celeriac slices first in the flour, then in the egg and finally in the breadcrumb mix. Heat approx 2 cm of oil in a non-stick frying pan. Fry the schnitzel in the oil for approx. 3 min. on each side, until golden brown. Drain on kitchen paper and, keep warm in the oven. Before serving, drizzle the schnitzel with a little lemon juice and garnish with lemon slices. Serve the schnitzel with the potato wedges.
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