CELERY ROOT CUTLETS

INGREDIENTS:

 

1 Celery root

150 g bread crumbs

1 egg

parmesan

sage

oil

salt

 

PREPARATION

Peel the celery root, cut it into thin slices and boil it in boiling salted water for about 3 minutes. Drain and let cool.

Separately mix the breadcrumbs with Parmesan, salt and a little chopped sage or another aromatic herb.

Pass the slices in the beaten egg and then in the breadcrumbs. Arrange the slices in a pan lined with parchment paper and grease them with a little oil. Put in the oven (if possible ventilated with grill) at 180 ° for 10 minutes per side.

Enjoy your meal!

 

The recipe is taken from the book "The family food" that I always keep in the kitchen!

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