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Veal schnitzel with winter slaw and sauerkraut

Preparation time
20 minutes
Cooking time
20 minutes


  • 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


  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.
Preparation time
20 minutes
Cooking time
20 minutes


Two Blues Sauvignon Blanc 2014
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