Celery Root Schnitzel With Cabbage-Apple Slaw

Name: Celery Root Schnitzel With Cabbage-Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Slaw:; 1/2 teaspoon caraway seeds; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons cider vinegar; 1 1/2 teaspoons sugar; 1/4 teaspoon kosher salt; 3 cups very thinly sliced red cabbage; 1 small Granny Smith apple, very thinly sliced; Schnitzel:; 8 cups water; 2 bay leaves; 1 (1 3/4-pound) celery root, peeled and cut into 8 slices (about 3/8 inch thick); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup cornstarch; 1/4 cup plain 2% reduced-fat Greek yogurt; 2 large eggs, lightly beaten; 1 cup whole-wheat panko; 2 tablespoons olive oil, divided; 1 tablespoon butter, divided; Cooking spray; Lemon wedges

Servings: persons

Slaw:
1/2 teaspoon caraway seeds
1 1/2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
3 cups very thinly sliced red cabbage
1 small Granny Smith apple, very thinly sliced
Schnitzel:
8 cups water
2 bay leaves
1 (1 3/4-pound) celery root, peeled and cut into 8 slices (about 3/8 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup cornstarch
1/4 cup plain 2% reduced-fat Greek yogurt
2 large eggs, lightly beaten
1 cup whole-wheat panko
2 tablespoons olive oil, divided
1 tablespoon butter, divided
Cooking spray
Lemon wedges

1
To prepare slaw, heat a skillet over medium heat. Add caraway seeds; cook 2 minutes, stirring occasionally. Combine seeds and next 4 ingredients in a bowl, stirring with a whisk. Add cabbage and apple; toss well to combine. Cover and chill.
2
To prepare schnitzel, bring 8 cups water and bay leaves to a boil in a Dutch oven. Add celery root; cover, reduce heat, and simmer 14 minutes. Place root in a bowl of ice water; let stand 3 minutes. Drain and pat dry with paper towels. Sprinkle slices evenly with 1/2 teaspoon salt and black pepper.
3
Place cornstarch in a shallow bowl. Combine yogurt and eggs in a shallow bowl. Place panko in a shallow bowl. Dredge and sprinkle celery root slices with cornstarch, shaking off excess. Dip in egg mixture, and dredge in panko.
4
Heat a skillet over medium-high heat. Add 1 tablespoon oil and 1 1/2 teaspoons butter to pan. Lightly coat celery root with cooking spray. Add 4 celery root slices to pan; cook 3 to 4 minutes on each side or until browned. Place cooked celery root on a wire rack. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and 4 celery root slices. Serve with slaw and lemon wedges.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Slaw:, 1/2 teaspoon caraway seeds, 1 1/2 tablespoons olive oil, 1 1/2 tablespoons cider vinegar, and more.

Yes, Celery Root Schnitzel With Cabbage-Apple Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!