Ingredients
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)
Method
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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.
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Meanwhile, combine cabbage, carrot, parsley, onion, apple and capers in a bowl. Pour Buttermilk Dressing over cabbage mixture and toss well to coat.
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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.
BUTTERMILK DRESSING
Whisk ¼ cup each buttermilk and 99% fat free creamy mayonnaise and the juice of ½ lemon in a bowl. Season well with pepper.