Veneto Veal Schnitzels with Zesty Gremolata

Veneto Veal Schnitzels with Zesty Gremolata


  • 8 Veneto Veal schnitzels
  • 1 tbsp Cajun spice
  • ¼ cup plain flour
  • 2 tbsp olive oil
  • 15g butter
  • 2 garlic cloves, crushed
  • 1 cup parsley leaves, finely chopped
  • Zest and juice of 1 lemon
  • 2 x 200 pre-pack coleslaw
  • 2 tbsp coriander leaves, finely chopped
  • 1 tbsp apple cider vinegar
  • Steam kipfler potatoes, to serve



  1. Pat veal dry with paper towel. Sprinkle both sides of veal with Cajun spice and season. Dust with flour, shaking off any excess. Heat half the oil and butter in a large non-stick frying pan over medium heat. Cool veal, in 2 batches, for 1-2 minutes or until cooked to your liking. Set aside on plate loosely covered with foil for 5 minutes.
  2. Meanwhile, place garlic, parsley, lemon zest and juice in a small bowl. Season and stir to combine.
  3. In a large bowl combine coleslaw and coriander. Drizzle with remaining oil and vinegar, season and toss to coat. 
  4. Serve with gremolata, coleslaw and potatoes.



  • Make your own coleslaw if desired
  • Roast kipfler potatoes for something different

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