This is a different main course, with the peculiar taste of celeriac combined to the flavors of the classic north-italian cutlet, but vegetarian and baked in the oven to avoid the frying and to have it even lighter.
Time of preparation
about 45 minutes
Servings
4
What did I use
a cutting board, a knife, three dishes, a baking tray, a sheet of oven paper
Ingredients
1 celeriac
1 egg
4 tablespoons of flour
ground bread as required
salt as required
1 tablespoon parsley
extra virgin olive oil as required
How did I do
I washed the celeriac, I peeled it and I cut it in slices 1 cm thick.
I rolled the slices in the flour mixed with the parsley and some salt first, then in the egg beated with a pinch of salt and finally in the ground bread.
I put them in the baking tray covered with oven paper, slightly oiled.
I poured some oil on the surface of them and I baked at 180°C for about 30 minutes. I then switched to the grill mode and cooked them few minutes more until they were brownish on the surface.
I served immediately with some fresh parsley.
Buon appetito!
