veal schnitzels with coleslaw
PREPARATION: 20 MINUTES, PLUS 10 MINUTES CHILLING, COOKING: 20 MINUTES
4 veal scallops, about 1/4 pound (100 g) each
1 cup (150 g) all-purpose flour
1 egg, lightly beaten
1/3 cup (80 ml) low-fat milk
1 cup (85 g) dry whole-grain breadcrumbs
3 teaspoons (15 ml) herb and garlic seasoning
olive oil cooking spray
1 lemon, quartered, to serve
1 1/3 cups (350 g) red cabbage, finely shredded
1 carrot, grated
2 celery stalks, sliced diagonally
1 apple, cored and thinly sliced
1/2 cup (125 ml) low-fat plain yogurt
3 tablespoons (45 ml) low-fat mayonnaise
juice of 1 lemon
1 Put each piece of veal between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 1/4 inch (0.5 cm) thick.
2 Preheat the oven to 400°F (200°C). Put flour on a large plate. Mix egg and milk in a bowl. Combine breadcrumbs and herb and garlic seasoning on a large plate.
3 Coat each veal scallop in flour, shaking off any excess. Dip veal in the milk mixture, press into breadcrumbs, shaking off any excess. Put breaded veal on a tray and refrigerate for 10 minutes.
4 Line a large baking pan with foil. Put a wire rack on the pan and spray the rack with cooking spray. Put veal on the rack and generously spray with cooking spray. Bake for 8–10 minutes. Turn the veal and spray the other side; cook for another 8–10 minutes, or until breading is golden and crisp.
5 Meanwhile, to make the coleslaw, combine the cabbage, carrot, celery and apple in a large bowl. Combine the yogurt, mayonnaise and lemon juice in a small bowl, add to the cabbage and toss thoroughly. Serve the veal schnitzels with the coleslaw and lemon wedges.
|veal schnitzels with coleslaw|