Veal Schnitzel With Winter Slaw

• 1 1/4 cups panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely grated lemon peel
• 8 None veal cutlets (1 3/4 lbs)
• 1/4 cup plain flour
• 2 None eggs, lightly beaten
• None None Olive oil, for shallow-frying
• 2 medium lemons, cut into wedges
• None None FOR THE WINTER SLAW
• 1 lb Brussels sprouts, trimmed
• 1 medium fennel bulb
• 1 stick celery, trimmed
• 1/2 small red onion
• 1 handful young celery leaves
• 1 tbsp baby capers
• 1/2 cup finely grated Parmesan
• None None FOR THE DRESSING
• 1/4 cup lemon juice
• 2 tsp Dijon mustard
• 1 tbsp honey
• 1/4 cup extra virgin olive oil

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)