(Optional) Marinating the Cutlets

• For tougher cuts of meat, marinate at least 2 hours before cooking, preferably overnight.
• Combine all marinade ingredients and mix. Spread generously over the cutlets, on all sides. Cover and leave in the fridge.

INSTANT POT

Searing the Cutlets

• Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
• Season on both sides with sea salt and ground pepper.
• Select the saute option on the Instant Pot, add oil, and let it heat up well. Lightly flour the cutlets, add to the Instant Pot, and fry for 3-4 minutes on each side. Set aside.
• Deglaze the pot by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pot.

Simmering the Vegetables

• Add butter to the Instant Pot and heat it on medium. Add onion and garlic and simmer for 2-3 minutes, frequently stirring. Add carrots, celery root, pepper, seasonings and continue simmering and stirring for 8-10 minutes. Finally, add beef broth (1-3 cups per your preference) and flour left over from dredging (or 1-2 tabplesoons of it) and stir again.

Combining Cutlets and Vegetables

• Return the cutlets to the Instant Pot and secure the lid. Cancel the saute option and select pressure cooker on high for 25 minutes. (It will take about 10 minutes for Instant Pot to pressurize before the cooking begins.)  After the time is up, release the pressure naturally (about 20 minutes), or use the quick release method  (about 2-5 minutes). The float valve will drop, and the lid will unlock and open when all of the pressure is out.

STOVETOP

Searing the Cutlets

• Layer cutlets on a cutting board and cover with plastic wrap. Using a meat mallet (or pan or rolling pin), pound meat with medium strength over the entire surface. Do not overdo it (you don't want to see holes in the meat). Take the plastic wrap off.
• Season on both sides with sea salt and ground pepper.
• In a deep pan, heat the oil on high until very hot. Dredge cutlets in flour and fry for 3-4 minutes on each side. Set cutlets aside.
• Deglaze the pan by adding an ounce of liquid (broth or red wine), and then stir and scrape browned bits until they melt into a liquid, and/or are no longer stuck to the bottom of the pan.

Simmering the Vegetables

• Add butter, onion, and garlic to the pan. Simmer. Add carrots, celery, pepper (and whatever other veggies you're using), and simmer for 2-3 minutes. Add seasonings and simmer for 8-10 minutes. Add flour remaining from dredging (or add 2 new tablespoons of flour) and a little bit of broth. Shake the pan lightly from left to right (instead of mixing the ingredients).

Combining Cutlets and Vegetables

• Return cutlets to the pan. Cover the pan. Simmer on low for 45-60 minutes. Keep adding a little bit of broth at the time (1-3 cups in total, depending on how thick you want your gravy). The cutlets are done when they are fork-tender.

PRESSURE COOKER

• Follow the instructions for Instant Pot until you're ready to pressure cook. At this point, follow your pressure cooker's instructions for closing, pressure cooking, and releasing the steam.

PARALLEL TO CUTLETS

• Prepare your side parallel to cooking the cutlets.

Handling

• Serve cutlets and gravy along a side of your choice (pasta, rice, mashed potatoes, quinoa, polenta, veggies, etc.). Store in the fridge for up to 2 days. Reheat based on your preference. Do not freeze!