Celery root schnitzel with sauce gribiche
Classic Wiener schnitzel is a veal or pork cutlet that has been pounded, breaded, and fried to a crispy golden brown. This vegetarian version features celery root slices that have been blanched to tenderness before getting the same treatment. Serve one schnitzel as appetizer or two-three as a main course.
Serves 6 as an appetizer
1 large celery root, 10-12 ounces
2 large eggs, beaten
½ cup all purpose flour
1 cup panko breadcrumbs
4 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges
Sauce gribiche
2 egg yolks
juice of ½ lemon
2 teaspoons Dijon mustard
3/4 cup vegetable oil
½ cup extra virgin olive oil
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 hard boiled egg, chopped
1 tablespoons capers, rinsed and chopped
1 tablespoon chopped cornichons
1 Tablespoon chopped flat leaf parsley
1 tablespoon minced chives
1 teaspoon chopped chervil
1 teaspoon chopped tarragon
Kosher salt and freshly ground black pepper to taste
Place egg yolks, mustard, and lemon juice in a medium metal bowl. Moisten a kitchen towel and form into a nest shape to secure the bowl and keep it from moving. Whisking constantly with one hand, drizzle the oil in a slow stream until incorporated. Add a tablespoon of water if it is too thick. If desired, the mayonnaise may be made in a food processor utilizing the metal blade. Gently fold in remaining ingredients and mix well with rubber spatula. Add more salt, pepper, Dijon, or mustard if desired.
Fill a 2 quart pot with water and 2 tablespoons salt and bring to boil. Peel celery root carefully with a paring knife. Using a chef’s knife, slice root onto 3/8 inch round slices. Blanch in boiling water for 10 minutes and drain in colander.
Allow to cool before proceeding with recipe.
Place flour in a shallow dish, panko in another, and eggs and Parmesan in a third. Spread celery slices out on a cutting board and season both sides with salt and pepper. Dredge each slice in the four, dip in egg mixture, and finally coat with breadcrumbs.
Heat a cast iron griddle to medium. Cover bottom of griddle with a thin layer of olive or vegetable oil. Fry 3 or 4 minutes on each side or until golden brown. Drain on paper towel and serve immediately.
Serve with sauce gribiche and lemon wedge.
Chef’s notes:
If making mayonnaise from scratch is too much a bother, use prepared mayonnaise and whisk in Dijon, lemon juice, and 3 tablespoons extra virgin olive oil.
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