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Veal Cutlets with Warm Cabbage and Celeriac Slaw

From: gourmettraveller.com.au
SERVES 4

2 tbsp olive oil
½ Spanish onion, thinly sliced
1 garlic clove, finely chopped
400 gm (about ¼) cabbage, thinly shaved
1 celeriac, shredded
30 gm Dijon mustard
1 tbsp each red wine vinegar and lemon juice, or to taste
60 ml (¼ cup) extra-virgin olive oil
Crumbed veal cutlets
70 gm (1 cup) coarse sourdough breadcrumbs
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
2 tbsp olive oil

For crumbed veal cutlets, preheat oven to 200C. Combine breadcrumbs, rind and herbs in a bowl, and season to taste. Dip cutlets first in egg, then in flour, and then crumbs, coating well and shaking off excess in between. Heat oil in a large frying pan over medium-high heat, add cutlets and cook, turning occasionally, until golden, then roast until cooked to your liking (6-8 minutes for medium-rare). Keep warm.

Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and garlic, and sauté until tender (3-4 minutes). Add cabbage and celeriac, and toss until just wilted (3-4 minutes). Transfer to a large bowl.

Add mustard, vinegar and lemon juice to the pan, and stir to combine. Add extra-virgin olive oil, stir and season to taste. Toss half the dressing with cabbage mixture to combine. Serve warm slaw with cutlets and remaining dressing.