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Peel the celery root and cut the celery root into 1/2 inches slices.
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Bring a pot of salted water to a boil. Place a layer of paper towels next to the stove.
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Add the celery root slices and boil for 15 minutes.
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Transfer the celery root from the pot to the paper towels to drain.
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Beat the eggs and pour into a flat plate.
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Spread the flour out on another flat plate.
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Spread the pumpernickel crumbs out onto the third plate.
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Salt and pepper the celery root on both sides.
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Heat the clarified butter in a large skillet.
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Dredge the celery root slices in the flour, then the beaten egg and then the breadcrumbs.
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Add the dredged celery root to the pan and fry on both sides until crispy.
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Transfer the cooked schnitzel from the pan to a platter.
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If there is excess grease, gently pat with a paper towel.