Breaded Veal Cutlets With Coleslaw - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Spread both sides of each cutlet with the mustard. Dip into breadcrumbs to coat, pressing firmly.
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.
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.