Crispy Celery Root Cutlets

Directions

1. 1
   Put the celery root slices in a medium saucepan of salted water and bring to a boil.
2. 2
   Cook until just tender, about 8 minutes.
3. 3
   Drain and pat dry.
4. 4
   Beat the egg in a shallow bowl.
5. 5
   In another shallow bowl, season the bread crumbs with salt and pepper.
6. 6
   Dip the celery root slices in the egg and then in the seasoned crumbs, pressing to coat.
7. 7
   Melt the butter in the oil in a large skillet.
8. 8
   Add the slices in a single layer and cook over moderately high heat, turning occasionally, until golden and crisp, 6 to 7 minutes.
9. 9
   Transfer to paper towels to drain.
10. 10
    Sprinkle with salt and parsley and serve with lemon wedges.