Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries 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 Shop Dessert Wine You might also like Food Frank Fawkner's Wagyu Scotch Fillet with Black Garlic Emulsion, Broccolini and Radish Recipe Words by Frank Fawkner on 12 Mar 2017 Food Beef fajitas Food Oven-baked beef brisket with celeriac purée Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline