Veal cutlets with warm cabbage and celeriac slaw

AT A GLANCE

  • Serves 4 people

Shredding the cabbage and celeriac on a mandolin makes light work of this warm salad, though a box grater also works well for the celeriac.

  • 2 tbsp olive oil
  • ½ Spanish onion, thinly sliced
  • 1 garlic clove, finely chopped
  • 400 gm (about ¼) cabbage, thinly shaved
  • 1 celeriac, shredded
  • 30 gm Dijon mustard
  • 1 tbsp each red wine vinegar and lemon juice, or to taste
  • 60 ml (¼ cup) extra-virgin olive oil
  •  
  • Crumbed veal cutlets
  • 70 gm (1 cup) coarse sourdough breadcrumbs
  • Finely grated rind of 1 lemon
  • 2 tsp each finely chopped thyme and flat-leaf parsley
  • 4 veal cutlets
  • 1 egg, lightly beaten
  • For dusting: seasoned plain flour
  • 2 tbsp olive oil
01   For crumbed veal cutlets, preheat oven to 200C. Combine breadcrumbs, rind and herbs in a bowl, and season to taste. Dip cutlets first in egg, then in flour, and then crumbs, coating well and shaking off excess in between. Heat oil in a large frying pan over medium-high heat, add cutlets and cook, turning occasionally, until golden, then roast until cooked to your liking (6-8 minutes for medium-rare). Keep warm.
02   Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and garlic, and sauté until tender (3-4 minutes). Add cabbage and celeriac, and toss until just wilted (3-4 minutes). Transfer to a large bowl.
03   Add mustard, vinegar and lemon juice to the pan, and stir to combine. Add extra-virgin olive oil, stir and season to taste. Toss half the dressing with cabbage mixture to combine. Serve warm slaw with cutlets and remaining dressing.

Topics:

LEMONS, VEAL, CABBAGE, PARSLEY, ONIONS, MAIN, FAST, WINTER, MODERN AUSTRALIAN, CELERIAC, THYME

Recipe:

EMMA KNOWLES , LISA FEATHERBY

Photography:

DEAN WILMOT

Styling:

CLAIRE DELMAR

FEATURED IN

Aug 2013

Aug 2013

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