Stuffed Celery Cutlets

1. brush celery tubers in cold water and make al dente in lightly salted water in about 50 min. Then cool slightly in cold water, then peel. 2.

Cut 4 slices (about 1 cm thick) from each tuber and cut a deep pocket in each slice. Place one slice of ham and one slice of cheese in each celery pocket. Press celery slices together again well and season with salt, pepper.

Wrap cornflakes and peanuts loosely in a dish, roll over them with a rolling pin and crush the whole thing.

4. roll celery cutlets first in flour, then in egg and finally in the cornflakes-peanuts mixture on the other side. Press breadcrumbs well until smooth.

Fry celery cutlets in hot clarified butter for 3-4 minutes on each side over medium heat until golden brown. Remove, drain on paper towels and arrange.

The celery cutlets go well with a fresh green leaf salad.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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