Veal steaks with zesty gremolata | Australian Veal

Ingredients

• 8 veal sizzle steak (approx. 67g each)
• 1 tbsp Cajun spice
• 1/4 cup plain flour
• 2 tbsp olive oil
• 15g butter
• 2 garlic cloves, crushed
• 1 cup parsley leaves, finely chopped
• Zest and juice of 1 lemon
• 2 x 200g pre-pack coleslaw
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp apple cider vinegar
• Steamed kipfler potatoes, to serve