Veal schnitzel with winter slaw | Women's Weekly Food

Ingredients

• Veal schnitzel
• 1 1/4 cup (95g) panko (japanese) breadcrumbs
• 1/4 cup (20g) finely grated parmesan
• 2 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon finely grated lemon rind
• 8 veal schnitzels (800g)
• 1/4 cup (35g) plain (all-purpose) flour
• 2 eggs, beaten lightly
• olive oil, for shallow-frying
• 2 medium lemons (140g), cut into wedges
• Winter slaw
• 500 gram (1 pound) brussels sprouts
• 1 medium fennel (300g)
• 1 stalk celery (150g), trimmed
• 1/2 small red onion (50g)
• 1 cup loosely packed young celery leaves
• 1 tablespoon baby capers
• 1/2 cup (40g) finely grated parmesan
• Dressing
• 1/4 cup (60ml) lemon juice
• 2 teaspoon dijon mustard
• 1 tablespoon honey
• 1/4 cup (60ml) extra virgin olive oil