Sellerieschnitzel (Celeriac Schnitzel)

Peel the celeriac and slice it into 1 cm thick rounds. Cook the celeriac slices in boiling salted water for about 5-7 minutes until slightly tender but still firm. Drain well and pat dry.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season the celeriac slices with salt and pepper.

Dredge each celeriac slice first in flour, shaking off excess, then dip in egg, and finally press into breadcrumbs, ensuring full coverage.

Heat the sunflower oil in a large frying pan over medium heat. Fry the celeriac schnitzels for 4-5 minutes per side until golden brown and crispy. Remove and drain on paper towels. Serve hot with a lemon wedge.