Name: Veal cutlets with warm cabbage and celeriac slaw
Yield: 4
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; 2 tbsp olive oil

Veal cutlets with warm cabbage and celeriac slaw

Australian Gourmet Traveller fast recipe for veal cutlets with warm cabbage and celeriac slaw.

Shredding the cabbage and celeriac on a mandolin makes light work of this warm salad, though a box grater also works well for the celeriac.

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

2 tbsp olive oil

Method

Main

1.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.

2.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.

3.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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Profile Claire Delmar

Ingredients

Method

Main

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