Place a few pieces of celery in between the cutlets as they fry. Using two spatulas, carefully turn the chicken when it is light golden, 2-3 minutes. Saute the other side for 2-3 minutes longer, or until cooked through. Turn celery when turning chicken. Drain cutlets on paper towels.
Transfer cutlets to an oven-proof platter.
Remove platter from oven. Garnish with lemon wedges and parsley. Sprinkle with 1 tsp. of salt. Cover bowl and allow cauliflower to steep in water for 5-8 minutes. Stir around so all of the pieces are sloshed by water.