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.
Veal cutlets with warm cabbage and celeriac slaw
Australian Gourmet Traveller fast recipe for veal cutlets with warm cabbage and celeriac slaw.
- Serves 4
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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
- 1For 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.
- 2Meanwhile, 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.
- 3Add 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.
