VEAL SCALLOPINI WITH SLAW

SERVES 4 PREP 20 MINS + CHILLING COOK 20 MINS 2 cups panko crumbs 1 cup grated parmesan 1 tbsp chopped thyme leaves 8 veal schnitzel steaks, pounded ½ cup seasoned flour 2 eggs, whisked ¼ red cabbage, thinly sliced 1 fennel bulb, thinly sliced 1 carrot, shaved into ribbons 2 tsp extra-virgin olive oil 2 tsp white-wine vinegar oil for shallow frying salsa verde, to serve

Lightly dust veal in flour, shaking off excess. Dip into egg, then coat in crumbs, pressing firmly. Arrange on a tray. Chill 15 mins.

Meanwhile, in a medium bowl, combine cabbage, fennel, carrot, olive oil and vinegar. Set aside.

In a large frying pan, heat vegetable oil on medium. Cook veal 1-2 mins each side until cooked through and golden. Drain on paper towel.

Serve veal with salsa verde and coleslaw. Accompany with lemon wedges.