Lemon parmesan veal schnitzel with coleslaw
Method - Combine zest, parsley, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine. Place flour in a shallow bowl.
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Cooking tools:
- Microplane
- Mixing bowl
- Nonstick skillet
- Stove
- Plate
- Paper towel
- Measuring spoon
Ingredients
- 4 x 100g veal schnitzel steak
- Zest and juice of 1 lemon + extra wedges, to serve
- 2 tbsp parsley leaves, finely chopped
- 25g parmesan, finely grated
- 3/4 cup (105g) panko breadcrumbs
- 1/3 cup (50g) plain flour
- 2 eggs, lightly beaten
- 1/4 cup (60ml) olive oil
- 400g pre-pack coleslaw
- Steamed chat potatoes, to serve
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