CELERY ROOT CUTLETS
1 Celery root
150 g bread crumbs
Peel the celery root, cut it into thin slices and boil it in boiling salted water for about 3 minutes. Drain and let cool.
Separately mix the breadcrumbs with Parmesan, salt and a little chopped sage or another aromatic herb.
Pass the slices in the beaten egg and then in the breadcrumbs. Arrange the slices in a pan lined with parchment paper and grease them with a little oil. Put in the oven (if possible ventilated with grill) at 180 ° for 10 minutes per side.
Enjoy your meal!
The recipe is taken from the book "The family food" that I always keep in the kitchen!