Lemon Parmesan Veal Schnitzel with Coleslaw

Lemon Parmesan Veal Schnitzel with Coleslaw

Aussies Favourites with Veal

Famed for its flavour and versatility, veal is a tasty addition to revive your meal plan when cooking for yourself, friends or family. Whether you're looking for mid-week meal inspiration or a delicious dish for your next gathering, Australian Veal is great for a range of quick, easy and tasty meals.

Taking the protein beyond the Osso Bucco's it's been known for, veal's delicious taste makes it a great option for mixing up your meal repertoire by giving Aussie classics such as burgers, fajitas and meatballs a twist.

Visit australianveal.com.au for more recipe inspirations.


Preparation: 15 minutes
Cooking: 15 minutes
Serves: 4



4 x 100g veal schnitzel steak
Zest and juice of 1 lemon + extra wedges, to serve
2 tbsp parsley leaves, finely chopped
25g parmesan, finely grated
3/4 cup (150g) panko breadcrumbs
1/3 cup (50g) plain flour
2 eggs, lightly beaten
1/4 cup (60ml) olive oil
400g pre-pack coleslaw
Steamed chat potatoes, to serve  




Combine lemon zest, parsley, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine. Place flour in a shallow
bowl. Place egg in a separate shallow bowl. Working with 1 veal piece at a time, toss in flour. Dip in egg mixture, and then press in
breadcrumb mixture to coat. Transfer to a plate.
Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches if necessary, for 3-4 minutes each side or until golden and cooked through. Set aside on a plate lined with paper towel.
Place coleslaw in a large bowl, drizzle with remaining lemon juice and oil. Season and toss to coat.
Serve veal with coleslaw, potatoes and lemon wedges.

Cooking Tips:
You can make your own coleslaw with shredded cabbage, fennel and carrot – add capers or your choice of chopped herbs for extra
You can swap parsley for sage, thyme or rosemary.
To save time, use microwave baby potatoes available in supermarkets.