Breaded Schnitzels with Celery Puree and Capers

Last night we had these delicious breaded ham schnitzels with buttered capers and celery puree. Traditionally, schnitzels is made from veal, but we often use ham instead as it is cheaper (and we almost always have ham in freezer )! Another tradition when serving schnitzels is butters peas, french fries, capers and anchovies, but we wanted to try something new and with celeriac growing in the garden it was a obvious choice.
If you are not a huge fan of lemon thyme, you can of cause replace it with regular thyme, some other herb of your own choice – or you can just leave out the herbs and serve a plain celery puree.

To decide whether to use the apples or not, we made a portion with and a portion without. The portion without was great – the soft celery puree, the crisp schnitzel and the salty capers, while the portion with apples was absolutely fabulous!! The apples added the sourness so it ended up containing four tasting notes which, in combination, can end up as the perfect meal 🙂

Hope that you will enjoy making and serving this recipe for your friends and family.

 

Ingredients (4 servings)

Schnitzels

4 ham schnitzels

2 tbsp. flour

1 egg, lightly beaten

1 cup bread crumbs

Salt

Pepper

2 tbsp. butter

 

Celery Puree

1 large celeriac

4 cups whole milk

1 tbsp. fresh lemon thyme leaves

Salt

Pepper

 

Garnish

10 slices bacon, fried and crumbled

2 tbsp. capers

1 large apple, diced

 

Season the schnitzels with salt and pepper and turn them in flour followed by the beaten eggs and the bread crumbs. Leave in the fridge to rest while you make the celery puree.

Peel the celeriac and cut it into 1-inch cubes. Place in a sauce pan together with the milk and bring to a boil. Be very carefully when you boil milk. Turn down the head as soon as it begins to boil and let cook for 20-25 minutes or until you can mash a cube with a fork. Separate the milk from the celeriac and place celeriac and thyme leaves in a blender and add tablespoons of milk the milk while blending, until you reach the wanted consistency. Season with salt and pepper and let rest while you fry the schnitzels.

Melt 1/2 tbsp. butter at medium heat and fry two of the schnitzels for 3-4 minutes on each side. Add another 1/2 tbsp. butter when you turn the schnitzels. Do the same with the two remaining schnitzels. Toss the capers in the remaining butter from the schnitzels.

Serve the schnitzels on top of the celery puree and garnish with the buttered capers, crumbled bacon and diced apples.

IMG_1576

Bon Appétit!

 

Ingredients (4 servings)

Schnitzels

4 ham schnitzels

2 tbsp. flour

1 egg, lightly beaten

2.5 dl bread crumbs

Salt

Pepper

30 g butter

 

Celery Puree

1 large celeriac

1 liter whole milk

1 tbsp. fresh lemon thyme leaves

Salt

Pepper

 

Garnish

10 slices bacon, fried and crumbled

5 g butter

2 tbsp. capers

1 large apple

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