Celery Cutlet with Pesto Served with Vogerlsalat

Prepare one egg, drain when cold, peel, chop coarsely. Beat the other egg, mix. For the pesto, pluck the basil, peel the garlic, blend finely with the pine nuts, grated cheese and oil in a hand blender, season with salt and pepper. Peel celery, cut into 1/2 centimeter thick slices, blanch al dente in vegetable soup, steam until soft, drain and cool.

Rinse Vogerlalat two to three times well, drain.

Chop chives and parsley. Peel shallots, finely dice. Peel onion, cut into rings. Clean radishes, cut roses. Cut cress into small pieces.

Mix well sour cream with parsley, chives, curd cheese and boiled egg, season with salt and pepper, round off with a little fruit vinegar. Spread celery slices with pesto, place smoked cheese slice on top, cover with second celery slice, flour, pull through egg.

Turn in breadcrumbs to the other side, fry in hot clarified butter on both sides until golden brown. Dress Vogerlalat with shallots, oil, balsamic vinegar, salt and pepper. Cut celery cutlets in half.

Arrange:

Arrange cutlets on plates, sprinkle with cress and garnish with radishes. Arrange leaf salad next to it, arrange sour cream sauce next to it and garnish with onion rings.

607 Kcal – 30 g fat – 25 g egg white – 57 g carbohydrates – 4, 5 Be

Our tip: As an alternative to fresh herbs you can also use frozen ones – these also draw

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