Photo: Romulo Yanes; Styling: Claire Spollen
Hands-on Time
35 Mins
Total Time
48 Mins
Serves 4 (serving size: 2 celery root slices and about 3/4 cup slaw)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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