Stuffed Celery Cutlet

In the style of the classic Schnitzel Cordon Bleu, that veal cutlet stuffed with ham and cheese, breaded and fried until crispy. Looks great and tastes amazing.

Served with tomato salad! Make the celery whole if desired and then cut into slices or make the raw slices al dente in salted water. By the way, the best way to achieve absolutely on the spot strong slices on the slicer – in the raw as well as cooked state. You need two slices per person, assuming it is a large tuber, or flat of everything twice as much if it is a small tuber. They are seasoned with nutmeg, pepper, salt and – if desired – cayenne pepper. Four of them are topped with a slice of ham and cheese cut to fit as extensively as possible, and each with a slice of celery with the lid closed . Then bread these stuffed cutlets as usual: First turn them in beaten egg on the other side (which has previously been seasoned a tiny bit with salt, pepper and nutmeg), then turn them in breadcrumbs on the other side until they are evenly and thinly coated with it all around. Finally, bake leisurely in enough hot clarified butter until golden brown.

Drain on paper towels before serving. To serve, cut open in the middle so that you can see the appetizing insides. It goes exceptionally well with a tomato salad – dressed with lots of chopped kno

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