Wienerschnitzel with Root Celery Salad
recipe

Juicy and crispy wienerschnitzels that evoke childhood Sunday treats, served with a refreshing apple-root celery salad.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 4 HK Rypsiporsaan fileepihviä (pork filets)
- 1 dl flour
- 2 eggs
- 2 dl panko breadcrumbs
- Salt and pepper to taste
- Oil for frying
- Lemon wedges for serving
- Capers, chopped red onion, and chives for garnish
For the Root Celery Salad:
- 1 root celery
- 1 apple
- ½ red onion
- 1 dl chopped parsley
- 2 tbsp lemon juice
- 1 tbsp rice vinegar
- 2 tbsp Greek yogurt
- Salt and pepper to taste
Instructions:
1. Prepare the salad: Peel the root celery and apple, then cut them into matchstick-sized pieces. Chop the red onion and combine all ingredients in a bowl. Add lemon juice, rice vinegar, and Greek yogurt. Season with salt and pepper. Mix well and set aside.
2. Prepare the wienerschnitzel: Season the pork filets with salt and pepper. Place flour, beaten eggs, and panko breadcrumbs in separate bowls.
3. Dip the pork filets first in flour, then in the eggs, and finally coat with panko, ensuring they are well-covered.
4. Heat oil in a frying pan over medium heat. Fry the filets for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
5. Serve the wienerschnitzels with lemon wedges, capers, chopped red onion, and chives. Accompany with the root celery salad.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 3 g

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