Breaded Veal Cutlets With Coleslaw

• 4 None veal cutlets, trimmed (or pork chops)
• 1 tbsp wholegrain mustard
• 1/3 cup dried breadcrumbs
• 1 tbsp vegetable oil
• None None For the coleslaw
• 1/8 head red cabbage, shredded
• 1/8 head green cabbage, shredded
• 1 None red pepper, deseeded and finely sliced
• 1 None carrot, peeled and grated
• 2 None green onions, finely chopped
• 4 tbsp mayonnaise
• 3 tbsp lemon juice

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper. Spread both sides of each cutlet with the mustard. Dip into breadcrumbs to coat, pressing firmly.
2. Heat the oil in a large non-stick pan over medium medium. Cook the cutlets for 2-3 mins each side, until lightly browned. Transfer to the prepared tray. Bake for 5-10 mins, until cooked to taste.
3. To make the coleslaw: In a large bowl, combine all vegetables. In a small bowl, whisk together the mayonnaise and the lemon juice. Season to taste. Drizzle dressing over the vegetables, tossing well. Serve the hot cutlets with the coleslaw.

veal cutlets, wholegrain mustard, breadcrumbs, vegetable oil, red cabbage, green cabbage, red pepper, carrot, green onions, mayonnaise, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/22522 (may not work)