Veal Steaks with zesty gremolata
- Prep Time : 15 Minutes
- Cooking Time : 20 Minutes
8 Three River Farms Veal Schnitzel steaks
1 tbsp Cajun spice
¼ cup plain flour
2 tbsp olive oil
2 garlic cloves, crushed
1 cup parsley leaves, finely chopped
Zest and juice of 1 lemon
2 x 200g pre-pack coleslaw
2 tbsp coriander leaves, finely chopped
1 tbsp apple cider vinegar
Steamed kipfler potatoes, to serve
Pat veal dry with paper towel. Sprinkle both sides of veal with Cajun spice and season. Dust with flour, shaking off any excess. Heat half the oil and butter in a large non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 1-2 minutes or until cooked to your liking. Set aside on plate loosely covered with foil for 5 minutes.
Meanwhile, place garlic, parsley, lemon zest and juice in a small bowl. Season and stir to combine.
In a large bowl combine coleslaw and coriander. Drizzle with remaining oil and vinegar, season and toss to coat.
Serve veal with gremolata, coleslaw and potatoes.