This recipe first appeared in Woman’s Day.
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Ingredients
Salsa verde
Method
1.In a shallow dish, combine breadcrumbs with parmesan and herbs.
2.Lightly dust veal in flour, shaking off excess. Dip into egg, then coat in crumbs, pressing firmly. Arrange on a tray. Chill for 15 minutes.
3.In a medium bowl, combine cabbage, fennel, carrot, olive oil and vinegar. Set aside.
4.For the salsa verde: In a food processor, pulse all ingredients together until well combined.
5.In a frying pan, heat oil on medium. Cook veal in three batches for 1-2 minutes each side until cooked through and golden. Drain on a paper towel.
6.Serve with salsa verde and coleslaw. Accompany with lemon wedges.
Note
- Serves 4-6. – Make scallopini to the end of Step 2 and freeze on a lined oven tray.
