For the celery cutlet, cut the celery into slices about 3-4 mm thick. Add some lemon juice to boiling salted water and cook the celery slices in it for about 10 minutes.
Let cool and put some ham and feta on one celery slice. Cover with the second celery slice and roll in flour.
Then put it in the beaten egg and finally roll it in the breadcrumbs. Repeat this process with all the celery slices. Fry the celery slices in oil until golden brown.