Crispy Celery Root Cutlets

1. 1

   Put the celery root slices in a medium saucepan of salted water and bring to a boil.

2. 2

   Cook until just tender, about 8 minutes.

3. 3

   Drain and pat dry.

4. 4

   Beat the egg in a shallow bowl.

5. 5

   In another shallow bowl, season the bread crumbs with salt and pepper.

6. 6

   Dip the celery root slices in the egg and then in the seasoned crumbs, pressing to coat.

7. 7

   Melt the butter in the oil in a large skillet.

8. 8

   Add the slices in a single layer and cook over moderately high heat, turning occasionally, until golden and crisp, 6 to 7 minutes.

9. 9

   Transfer to paper towels to drain.

10. 10

    Sprinkle with salt and parsley and serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.