Celery Piccata

For the celery piccata, first cut the celery into 5 mm thick slices, steam or boil in salted water. Then drain on a paper towel or kitchen paper.

In the meantime, crack the egg and mix with the Parmesan cheese to form a thick paste. Dredge celery in flour and add to egg-parmesan mixture.

Add oil to a non-stick pan and fry the dipped celery slices in it on both sides until golden brown.

Saute the sliced mushrooms with the bean sprouts and chives in butter.

Cook wheat noodles and turn them with a fork onto preheated plates. Place 2 pieces of celery piccata on each, sprinkle with the sautéed mushroom-soybean sprout-chive garnish.

Preparation Tip:

When serving the celery piccata as a variation, place tomato sauce on the center of a preheated plate and only then turn up the wheat pasta.

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