Veneto Veal Burgers with Coleslaw

Prep: 15 minutes Cook: 5 minutes

Serves: 4

Ingredients:

• 4 x 125g veal schnitzels
• 1 lemon, zested and juiced
• 3 garlic cloves, crushed
• ½ cup low fat Greek-style yoghurt
• 1 tbsp apple cider vinegar
• 2 tbsp finely chopped coriander leaves + extra sprigs, to serve
• 1 packet coleslaw
• 2 tbsp olive oil
• 4 bread rolls, split, toasted

Method:

1. Combine lemon zest and half the garlic in a small bowl. Rub garlic mixture over the veal. Season with pepper.
2. Combine lemon juice, yoghurt, apple cider vinegar, coriander and remaining garlic in a small bowl. Season with salt and pepper. Lightly dress coleslaw with half the yoghurt mix.
3. Pre-heat a large non-stick frying pan over high heat. Brush both sides of veal with olive oil. Cook for 1-2 minutes each side or until just cooked through. Set aside on a plate covered with foil to rest for 2 minutes. Cut in half crossways. Divide the slaw and veal among bread roll bases. Top with remaining yoghurt mixture, coriander sprigs and bread rolls to serve.

Tips:

For a crispy crumb, Veal could be crumbed with a mix of polenta and panko crumbs if desired.