Begin by removing celery root skin with either a peeler or sharp knife and cutting it into about 1 cm (0.39 inch) slices, not thicker than that, because the thinner you cut your celeriac, the better the schnitzel will get cooked through faster. Otherwise the chances of the schnitzel being under cooked is very high, if you use thick slices.

Next put breadcrumbs onto a large plate. Afterwards crack the eggs into a pasta or soup bowl, add a dash of milk and beat until blended. Then heat vegetable oil or Butterschmalz in the pan over medium heat. You don’t need a large amount of oil, but enough oil to cover the bottom of the pan.

In the meantime (while the oil is getting ready for frying) coat celery root with eggs and bread crumbs. Simply dip celery root slices one at a time into the egg – milk mixture, coating all sides, Using your hands lift the celery coated with milk and dip it into the breadcrumbs, coating all sides. Dip it in egg and milk mixture once again and coat with breadcrumbs for the second time. Feel free to use the folk when coating the celery root slices for the second time.

Place the coated celery root slices on an extra plate to shake off the excess breadcrumbs and then fry immediately (about 5 minutes per side) until golden brown. Remove schnitzel from the pan and serve with any salad sides of your choice, from potato salad, carrot salad and green salad. It's very important that you squeeze lemon juice from a slice of lemon and drizzle it over your schnitzel before eating.