Shredding the cabbage and celeriac on a mandolin makes light
work of this warm salad, though a box grater also works well for
2 tbspolive oil½Spanish onion, thinly sliced1garlic clove, finely chopped400 gm (about ¼)cabbage, thinly shaved1celeriac, shredded30 gmDijon mustard1 tbsp eachred wine vinegar and lemon juice, or to taste60 ml (¼ cup)extra-virgin olive oilCrumbed veal cutlets70 gm (1 cup) coarse sourdough breadcrumbsFinelygrated rind of 1 lemon2 tsp eachfinely chopped thyme and flat-leaf parsley4veal cutlets1egg, lightly beatenFor dusting:seasoned plain flour2 tbspolive oil
For crumbed veal cutlets, preheat oven to 200C. Combine breadcrumbs, rind and herbs in a bowl, and season to taste. Dip cutlets first in egg, then in flour, and then crumbs, coating well and shaking off excess in between. Heat oil in a large frying pan over medium-high heat, add cutlets and cook, turning occasionally, until golden, then roast until cooked to your liking (6-8 minutes for medium-rare). Keep warm.
Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and garlic, and sauté until tender (3-4 minutes). Add cabbage and celeriac, and toss until just wilted (3-4 minutes). Transfer to a large bowl.
Add mustard, vinegar and lemon juice to the pan, and stir to combine. Add extra-virgin olive oil, stir and season to taste. Toss half the dressing with cabbage mixture to combine. Serve warm slaw with cutlets and remaining dressing.