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Veal cutlets with warm cabbage and celeriac slaw

Shredding the cabbage and celeriac on a mandolin makes light work of this warm salad, though a box grater also works well for the celeriac.

You'll need

2 tbsp olive oil ½ Spanish onion, thinly sliced 1 garlic clove, finely chopped 400 gm (about ¼) cabbage, thinly shaved 1 celeriac, shredded 30 gm Dijon mustard 1 tbsp each red wine vinegar and lemon juice, or to taste 60 ml (¼ cup) extra-virgin olive oil   Crumbed veal cutlets 70 gm (1 cup) coarse sourdough breadcrumbs Finely grated rind of 1 lemon 2 tsp each finely chopped thyme and flat-leaf parsley 4 veal cutlets 1 egg, lightly beaten For dusting: seasoned plain flour 2 tbsp olive oil


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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