1 celery root(14 ounces) peeled and cut into 1  1/2-inch chunks

1/2 cup sour cream

1/2 cup water

2 tbsp prepared horseradish

1/4 cup lemon juice (2 lemons)

1/2 cup chopped fresh parsley, plus 1  1/2 cup fresh parsley leaves

1 Granny Smith apple, cored and cut into 2-inch long matchsticks

Salt and pepper

1/4 cup olive oil

1 garlic clove

8  (3-to 4-ounce ) chicken cutlets, 1/2 inch thick , trimmed

  1.  In food processor fitted with shredding disk, process celery root until shredded. Whisk sour cream, water , horseradish, and 1 tbsp lemon juice in medium bowl, until combined. Add chopped parsley, apple, and celery root to sour cream mixture and stir until thoroughly coated; season with salt and pepper to tatse.
  2. In clean, dry workbowl, process 3 tbsp oil,garlic, parsley leaves, and remaining 3 tbsp lemon juice until smooth, about 45 seconds. Transfer to small bowl and season with salt and pepper to taste.
  3. Pat cutlets dry with paper towels and season with salt and pepper. Heat remaining 1 tbsp oil in 12-inch skillet over medium high heat until just smoking. Add cutlets and cook until lightly browned and chicken registers 160 degrees, 3 to 5 minutes per side. Transfer cutlets to platter, drizzle with parsley sauce, and serve with celery root slaw.

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