Veal Schnitzel With Winter Slaw

  1. Combine breadcrumbs, Parmesan cheese, parsley and lemon peel in a shallow bowl. Coat veal in flour; shake off excess. Dip veal in egg, then coat in breadcrumb mixture. Refrigerate until required.
  2. For the winter slaw, separate leaves from sprouts. Cook leaves in a large saucepan of boiling salted water until bright green; drain. Add leaves to a bowl of iced water until cold; drain well. Using a mandoline or V-slicer, thinly slice fennel, celery and onion. Place fennel, celery and onion in a large bowl with sprouts, celery leaves, capers and Parmesan cheese; toss gently to combine.
  3. For the dressing, whisk lemon juice, mustard and honey in a small bowl. Gradually add oil, whisking continuously until combined. Season to taste. Just before serving, add dressing to slaw; toss gently to combine.
  4. Heat oil in a large skillet on medium-high heat. Cook veal for 2 mins each side or until golden and cooked through. Serve with winter slaw and lemon wedges.

breadcrumbs, parmesan cheese, parsley, lemon peel, veal cutlets, flour, eggs, olive oil, lemons, slaw, brussels, fennel bulb, celery, red onion, handful young celery, capers, parmesan, dressing, lemon juice, mustard, honey, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/35588 (may not work)

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