Our twist on a classic fried pork or chicken cutlet is inspired by a dish on chef Andrew Carmellini's menu at Little Park in New York.
1/2 teaspoon caraway seeds
1 1/2 tablespoons olive oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
3 cups very thinly sliced red cabbage
1 small Granny Smith apple, very thinly sliced
8 cups water
2 bay leaves
1 (1 3/4-pound) celery root, peeled and cut into 8 slices (about 3/8 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup cornstarch
1/4 cup plain 2% reduced-fat Greek yogurt
2 large eggs, lightly beaten
1 cup whole-wheat panko
2 tablespoons olive oil, divided
1 tablespoon butter, divided
How to Make It
To prepare slaw, heat a skillet over medium heat. Add caraway seeds; cook 2 minutes, stirring occasionally. Combine seeds and next 4 ingredients in a bowl, stirring with a whisk. Add cabbage and apple; toss well to combine. Cover and chill.
To prepare schnitzel, bring 8 cups water and bay leaves to a boil in a Dutch oven. Add celery root; cover, reduce heat, and simmer 14 minutes. Place root in a bowl of ice water; let stand 3 minutes. Drain and pat dry with paper towels. Sprinkle slices evenly with 1/2 teaspoon salt and black pepper.
Place cornstarch in a shallow bowl. Combine yogurt and eggs in a shallow bowl. Place panko in a shallow bowl. Dredge and sprinkle celery root slices with cornstarch, shaking off excess. Dip in egg mixture, and dredge in panko.
Heat a skillet over medium-high heat. Add 1 tablespoon oil and 1 1/2 teaspoons butter to pan. Lightly coat celery root with cooking spray. Add 4 celery root slices to pan; cook 3 to 4 minutes on each side or until browned. Place cooked celery root on a wire rack. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and 4 celery root slices. Serve with slaw and lemon wedges.