Lemon, Parmesan Veneto Veal Schnitzel with Coleslaw

Lemon, Parmesan Veneto Veal Schnitzel with Coleslaw


  • 4 Veneto veal schnitzels
  • Zest and juice of 1 lemon + extra wedges to serve
  • 2 tbsp parsley leaves, finely chopped
  • 25g parmesan, finely grated
  • ¾ cup (105g) panko breadcrumbs
  • 1/3 cup (50g) plain flour
  • 2 eggs, lightly beaten
  • ¼ cup (60ml) olive oil
  • 400g pre-pack coleslaw
  • Steamed chat potatoes



  1. Combine 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, then press in breadcrumb mixture to coat. Transfer to a plate.
  2. Heat 2 tablespoons 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.
  3. Place coleslaw in a large bowl, drizzle with remaining lemon juice and oil. Season and toss to coat.
  4. Serve veal with coleslaw, potatoes and lemon wedges.



  • You can make your own coleslaw with shredded cabbage, fennel and carrot
  • Add capers or your choice of chopped herbs for extra flavor
  • Swap parsley for sage, thyme or rosemary