Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Veal schnitzel with winter slaw and sauerkraut Food Veal schnitzel with winter slaw and sauerkraut Preparation time 20 minutes Cooking time 20 minutes Serves 4 INGREDIENTS 4 x 180g veal escalopes 2½ cups stale breadcrumbs 1/3 cup grated parmesan 1 tbsp grated lemon rind 2 cloves garlic, crushed 1 tbsp finely chopped flat leaf parsley 1 tbsp finely chopped dill 1 egg, lightly beaten ¼ cup plain flour Oil for shallow frying 2 baby fennel, shredded finely, reserving prongs 200g finely shredded savoy cabbage 300g finely shredded red cabbage 1/3 cup coarsely chopped flat leaf parsley 2 tbsp chopped dill ½ cup mayonnaise ¼ cup lemon juice 2 tbsp Dijon mustard 2 cups sauerkraut 1 lemon, quartered METHOD 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. Toss veal in flour mixture, shake away excess. Dip veal in egg mixture, then in breadcrumb mixture. 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. 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. Serve schnitzel on a bed of sauerkraut with winter slaw and lemon wedges. Food Preparation time 20 minutes Cooking time 20 minutes Serves 4 SHARE You might also like Food Curtis Stone’s grilled 80 day dry-aged ribeye with creamed corn and charred scallions Words by Curtis Stone on 1 May 2017 Food Korean-style barbecued beef brisket Food Chui Lee Luk’s beef short-rib with red fermented bean curd