Easy Dinner: Veal Schnitzel with Celery Coleslaw

Recipe by Amira Georgy

You have to love a veal schnitzel with a side of coleslaw. This tasty homemade version can be ready in less than 30 minutes, and it’s so easy to prepare.

Veal Schnitzel with Celery Coleslaw

Veal Schnitzel with Celery Coleslaw

SERVES 4  PREPARATION 20 mins plus chilling  COOKING 5 mins



  • small bowl
  • fork
  • measuring spoons
  • measuring cups
  • chef’s knife
  • chopping board
  • grater
  • 2 x plates
  • large bowl
  • salad servers
  • large frying pan
  • tongs
  • paper towel


  • 1 egg, lightly beaten
  • 2 tbsp skim milk
  • 1½ cups fresh breadcrumbs
  • 4 x 160g uncrumbed veal schnitzels
  • rice bran oil, to shallow-fry

celery coleslaw

  • ½ cup (150g) light mayonnaise
  • 2 tbsp low-fat yoghurt
  • 1 tbsp white wine vinegar
  • 4 celery stalks, thinly sliced
  • 1 cup shredded cabbage
  • 1 carrot, grated
  • 1 tbsp capers, rinsed, drained
  • 8 chat (baby) potatoes, steamed, to serve


  1. Lightly beat egg and milk in a shallow bowl. Place breadcrumbs on a plate. Dip veal schnitzels in egg mixture, then press into breadcrumbs to coat. Place schnitzels on a plate and chill for 15 mins.
  2. Meanwhile to make celery coleslaw, combine mayonnaise, yoghurt and vinegar in a large bowl. Season. Add celery, cabbage, carrot and capers and toss to combine.
  3. Heat oil in a large frying pan on medium-high heat. Cook schnitzels for 2 mins each side, until golden. Drain on paper towel.
  4. Serve schnitzels with celery coleslaw.

Chef’s tips:

Make sure the oil is hot enough before adding the veal. To test if it’s ready, add a cube of bread and check that it turns golden within 30 seconds. If you have a candy thermometer or deep-fryer, the oil should be at 180C.

Nutrition info (per serving):

2286 kilojoules, 24g total fat (6g sat fat), 34g carbohydrate (11g sugar), 4g fibre, 47g protein, 577mg sodium, 2 serves of vegetables. Read more about our Nutrition Information.