Veal Schnitzel With Winter Slaw Recipe

Name: Veal Schnitzel With Winter Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Veal Schnitzel With Winter Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Veal Schnitzel With Winter Slaw

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