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Food

My Market Kitchen Crumbed veal cutlets with cabbage and radish slaw

Preparation time
20 Minutes
Cooking time
10 Minutes
Serves
2

We're back for Channel 10's My Market Kitchen for a food and wine adventure with hosts Laura Sharrad and Mike Reid!

On this episode, we venture into the Eden Valley and McLaren Vale to explore what these regions have to offer. Mike shows us how to make simple crumbed veal cutlets with a super fresh coleslaw that pairs nicely with the punchy Grüner Veltliner Adam suggests. Lemon is the key component in this recipe, which matches the brightness and freshness of the wines.

While Mike creates this simple, personality driven recipe, Adam suggests a perfect wine pairing of Eden Hall Grüner Veltliner 2020 and Pertaringa Two Gentlemen's Grenache 2020.

You can tune in at 3:30pm weekdays on Channel 10 - start cooking!

Ingredients

4 Veal Cutlets

50g Flour

2 Eggs, beaten

25ml Milk

200g Breadcrumbs

75g Butter, unsalted

1 Tbsp olive oil

For Slaw

½ White Cabbage, thinly sliced

10 breakfast radishes, thinly sliced

100ml Olive oil

Salt

Pepper

2 Lemons

Method

1. Panne your cutlets, flour, egg wash and breadcrumbs in that order ensuring you season each part . Once all coated nicely place to one side and prepare the slaw

2. Slice all your slaw ingredients as thinly as possible, it makes such a difference to the finely eating of the dish so take your time and get it right. Combine all and dress with olive oil and set aside whilst you cook your cutlets

3. Over a medium heat seal of your cutlets in the butter and oil. Once golden on both sides pop them in a pre heated oven at 180 degrees until pink in the middle

Food
Preparation time
20 Minutes
Cooking time
10 Minutes
Serves
2

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