Veal cutlets with warm cabbage and celeriac slaw

Name: Veal cutlets with warm cabbage and celeriac slaw
Yield: Serves 4
Ingredients: 2 tbsp olive oil; ½ Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 400 gm cabbage, thinly shaved (about ¼); 1 celeriac, shredded; 30 gm Dijon mustard; 1 tbsp each red wine vinegar and lemon juice, or to taste; 60 ml extra-virgin olive oil (¼ cup); 70 gm coarse sourdough breadcrumbs (1 cup); 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

Australian Gourmet Traveller fast recipe for veal cutlets with warm cabbage and celeriac slaw.

Jul 15, 2013 4:06am

By Emma Knowles & Lisa Featherby

Serves 4

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.

Ingredients

2 tbsp olive oil
½ Spanish onion, thinly sliced
1 garlic clove, finely chopped
400 gm cabbage, thinly shaved (about ¼)
1 celeriac, shredded
30 gm Dijon mustard
1 tbsp each red wine vinegar and lemon juice, or to taste
60 ml extra-virgin olive oil (¼ cup)

Crumbed veal cutlets

70 gm coarse sourdough breadcrumbs (1 cup)
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

Method

Main

1
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.
2
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.
3
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.