Veal Schnitzel With Winter Slaw

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.