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.
SERVES 4 PREPARATION 20 mins plus chilling COOKING 5 mins
HALVE IT / DOUBLE IT / FULL OF VEGIES
- small bowl
- measuring spoons
- measuring cups
- chef’s knife
- chopping board
- 2 x plates
- large bowl
- salad servers
- large frying pan
- 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
- 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
- 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.
- 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.
- Heat oil in a large frying pan on medium-high heat. Cook schnitzels for 2 mins each side, until golden. Drain on paper towel.
- Serve schnitzels with celery coleslaw.
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.