Veal schnitzel with winter slaw recipe

28 Aug 2019

Who doesn't love a schnitz! Try this hearty veal recipe for a twist on a family favourite. 

Prep + cook time 45 minutes 

Serves 4


1¼ cups (95g) panko (japanese) breadcrumbs

¼ cup (20g) finely grated parmesan

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely grated lemon rind

8 veal schnitzels (800g)

¼ cup (35g) plain (all-purpose) flour

2 eggs, beaten lightly

olive oil, for shallow-frying

2 medium lemons (140g), cut into wedges

winter slaw

500g (1 pound) brussels sprouts

1 medium fennel (300g)

1 stalk celery (150g), trimmed

½ small red onion (50g)

1 cup loosely packed young celery leaves

1 tablespoon baby capers

½ cup (40g) finely grated parmesan

¼ cup (60ml) lemon juice

2 teaspoons dijon mustard

1 tablespoon honey

¼ cup (60ml) extra virgin olive oil


1. Combine breadcrumbs, parmesan, parsley and rind in a shallow bowl. Coat veal in flour shake off excess. Dip veal in egg, then coat in breadcrumb mixture. Refrigerate until required.

2. Make winter slaw.

3. Heat oil in a large frying pan over medium-high heat.

4. Cook veal 2 minutes each side or until golden and cooked through.

4. Serve veal with winter slaw and lemon wedges.

Winter slaw 

1. Trim and separate leaves from sprouts.

2. Add leaves to a large saucepan of boiling salted water until bright green and drain.

3. Add leaves to a bowl of iced water until cold drain well.

4. Using a mandoline or V-slicer, thinly slice fennel, celery and onion.

5. Place fennel, celery and onion in a large bowl with sprouts, celery leaves, capers and parmesan toss gently to combine.

6. Whisk juice, mustard and honey in a small bowl until combined.

7. Gradually add oil, whisking continuously until combined. Season to taste.

8. Just before serving, add dressing to slaw toss gently to combine.


The veal can be crumbed 6 hours ahead. Keep covered in the refrigerator. The slaw can be prepared 6 hours ahead add the dressing just before serving. Sprinkle the slaw with a few fennel fronds, if you like.

Nutritional count per serving  44.5g total fat (11g saturated fat); 4079kJ (975 cal); 36.2g carbohydrate; 101.9g protein; 10.6g fibre

Recipe by Australian Women's Weekly In Season