Schnitzel and Celery Root Puree
INGREDIENTS
Pan Fried Cutlets
2 cutlets of veal, pork or turkey, 3 oz
2 tbsp creole seasoning
1 tbsp salt
3/4 tbsp freshly ground black pepper
3/4 cup AP flour
3/4 cup cracker crumbs
3 oz egg wash
1 tbsp vegetable oil
2 tbsp butter
1 lemon
1 tbsp parsley, chopped
Celery Root Puree
8 oz celeryroot, peeled, med dice
5 cloves garlic, crushed
6 sprigs thyme
1 bay leaf
2 cup heavy cream
1 1/2 tbsp prepared horseradish
as needed salt
Directions
Pan Fried Cutlets
Slice the cutlets from the larger sub primal into 3 oz. portions. Place each cutlet between two sheets of plastic wrap and pound evening to ¼” with the flat side of a meat mallet.
Season each side of the cutlets with an even sprinkling of salt, pepper, and creole seasoning. Dredge in the flour and shake off the excess. Dip into egg wash and then bread with the cracker crumbs. Once breaded, press down on the crumbs to pat them into the meat (it helps them stick).
In a medium high heated sauté pan, add the oil and ½ of the butter. When it is fully melted and sizzling, add the cutlets and sauté for 2-3 minutes per side, being careful not to burn the breading.
Remove the cutlets to the serving plate and to the sauté pan add the remaining butter and parsley. Squeeze the lemon into the pan to make a sauce and serve over the Schnitzel with spaetzle and braised red cabbage.
Celery Root Puree
Combine the celery root, garlic, thyme, bay leaf and cream in a saucepan. Bring to a simmer over medium heat. Simmer until celery root is tender enough to be easily mashed.
Discard the thyme and bay leaf, drain celeryroot and garlic, reserving the hot cream.
Combine the celeryroot, garlic, horseradish, & pinch of salt, in a blender. Add enough of the reserved cream to make a smooth puree. Not all cream will be used.
Pass through a tammis, taste, and adjust seasoning.
Hold hot for service.
