Note: Chill for 15 minutes before serving.
4 veal leg schnitzels
2 egg whites, lightly beaten
2 cups stale wholemeal fresh breadcrumbs
4 cups finely shredded green cabbage
1 carrot, shredded
½ cup each parsley leaves and thinly sliced red onion
1 pink lady apple, cored and julienned
1 tablespoon baby capers, rinsed and chopped
Buttermilk Dressing, for salad (see below)
Preheat oven to 200C (180C fan forced). Line a baking tray with baking paper and place a wire rack on top and spray with cooking spray. Dip veal schnitzels into egg white then dip into breadcrumbs, pressing firmly so crumbs stick. Cover and chill for 15 min.
Meanwhile, combine cabbage, carrot, parsley, onion, apple and capers in a bowl. Pour Buttermilk Dressing over cabbage mixture and toss well to coat.
Transfer veal to wire rack and spray with oil. Bake in the oven or 10-12 min or until golden and cooked. Serve schnitzels with coleslaw and garnish with lemon wedges.
Whisk ¼ cup each buttermilk and 99% fat free creamy mayonnaise and the juice of ½ lemon in a bowl. Season well with pepper.