Veal Cutlets With Warm Cabbage and Celeriac Slaw

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