Veal cutlets with warm cabbage & celeriac slaw

Make light work of this crumbed veal and warm salad meal, ready in half an hour. Photography by Bauer Syndication.

  • 30 mins cooking
  • Serves 4
  • Print


Crumbed veal cutlets
  • 1 cup coarse sourdough breadcrumbs
  • finely grated zest 1 lemon
  • 2 teaspoon each finely chopped thyme and flat-leaf parsley
  • 4 veal cutlets
  • seasoned plain flour
  • 1 egg, lightly beaten
  • 2 tablespoon olive oil
Warm cabbage & celeriac slaw
  • 2 tablespoon olive oil
  • 1/2 red onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 400 gram cabbage, thinly shaved
  • 1 celeriac, shredded
  • 2 tablespoon dijon mustard
  • 1 tablespoon each red wine vinegar and lemon juice, or to taste
  • 1/4 cup extra virgin olive oil


Veal cutlets with warm cabbage & celeriac slaw
  • 1
    For crumbed veal cutlets, preheat oven to 200°C. Combine breadcrumbs, zest and herbs in a bowl, and season to taste.
  • 2
    Dip cutlets first in flour, then in egg and then crumbs, coating well and shaking off excess in between.
  • 3
    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.
  • 4
    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.
  • 5
    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.


Shredding the cabbage and celeriac on a mandoline makes light work of this warm salad, though a box grater also works well for the celeriac. You can buy sourdough breadcrumbs from gourmet supermarkets, otherwise, make your own by blitzing sourdough bread in a food processor.

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