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I put this into the German, Austrain&Swiss category, because Schnitzel is a pretty austrian dish, even though this has little to do with the original. The idea is simple. Instead using meat you just take slices of celery
What you need:
1 knob of celery
roughly 2 tbsp of flour and breadcrumbs
Take a big knife and cut celery into slices. Yes it’s tough. You can also boil it in water for 4 – 5 min before doing this instead of doing it afterwards. Place eggs, flour and breadcrumbs in separate plates or bowls. Mix some salt (roughly 1/2 teaspoon) with the flour
Bring a some water to boil and place the cellery slices in the boiling water for 2 – 3 min. This step is optional, but I feel if you don’t do it, the schnitzel turn out to be a bit too hard.
Take one slice and place it into plate with the flour so both sides are covered with flour. Then do the same with the plate of eggs and the plate of breadcrumbs afterwards. Repeat with the other slices.
Stir fry slices in a pan.
There are different ways to serve Schnitzel. The classic “Wiener Schnitzel” (Vienna Schnitzel ) is just the basic schnitzel they way you just prepared it (only with meat) and often eaten with Ketchup or without any kind of sauce.
Other popular versions are, Jägerschnitzel (Hunters Schnitzel) that is served with mushroom gravy, Zigeunerschnitzel (Gypsy Schnitzel) served with a vegetable sauce (peppers, onions, tomato paste, mushrooms) and Schnitzel Hawaii, gratinated with pineapple and cheese.
All variations are usually served with potatoes or french fries and vegetable as side dishes. They are usually eaten for dinner but the celery version is so low on calories and practical that it’s great as lunch or snack too.