Veneto Veal Schnitzels with Zesty Gremolata

Ingredients:

• 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
  
   

Method:

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.
   
    

Tips:

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