Freezer-friendly veal scallopini with salsa verde

Ingredients

• 2 cup panko breadcrumbs
• 1 cup grated parmesan
• 1 tablespoon rosemary leaves, chopped
• 1 tablespoon thyme leaves, chopped
• 1 tablespoon sage leaves, chopped
• 8 veal schnitzel steaks, pounded
• 1/2 cup seasoned flour
• 2 eggs, whisked
• 1/4 red cabbage, thinly sliced
• 1 fennel bulb, thinly sliced
• 1 carrot, shaved into ribbons
• 2 teaspoon olive oil
• 2 teaspoon white wine vinegar
• oil for shallow-frying
• lemon wedges to serve
• Salsa verde
• 1 bunch parsley, leaves picked, chopped
• 1/3 cup extra virgin olive oil
• 6 baby gherkins
• 4 anchovy fillets
• 2 tablespoon white wine vinegar
• 1 tablespoon capers
• 2 garlic cloves, crushed