Veal Schnitzel With Winter Slaw - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.