Veal schnitzel with winter slaw and sauerkraut

METHOD

1. Combine breadcrumbs, parmesan, rind, garlic, finely chopped parsley and dill in a bowl. In a different bowl combine egg and one tablespoon of water. In a third shallow bowl add flour, season with salt and pepper.
2. Toss veal in flour mixture, shake away excess. Dip veal in egg mixture, then in breadcrumb mixture.
3. Heat oil in a large, non-stick frying pan. Cook schnitzels over a medium heat until browned on both sides and cooked through. Drain on paper towel.
4. For the slaw, combine fennel, cabbages, parsley and dill in a large bowl. Place mayonnaise, lemon juice and Dijon mustard in a jar, season, shake to combine. Gently toss through salad.
5. Serve schnitzel on a bed of sauerkraut with winter slaw and lemon wedges.