Neil uses rose veal for this dish, which is meat from an older calf. A lot of the veal you see is from bobby calves (less than 30 days old). Rose veal is pale pink, instead of the very pale or white veal you may be used to seeing. Feel free to substitute pork if you wish. Both meats taste delicious. I guess that goes for anything that has been crumbed!
4 x 250g veal cutlets
1 cup milk
1 cup plain flour
3 cups (165g) day-old white breadcrumbs, dried slightly in the oven (or from a packet)
8 tbsp olive oil
8 tbsp unsalted butter
lemon wedges, to serve
FOR THE COLESLAW
¼ savoy cabbage, very thinly sliced
½ small red onion, very thinly sliced
1 celery stalk, very finely sliced
1 carrot, coarsely grated
60g parmesan cheese, grated
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
Place each cutlet between grease-proof paper, and with a meat mallet, rolling pin or empty wine bottle, beat the meat until it is thin and even.
Place the milk and egg in a shallow bowl, season with salt and whisk to combine. Place the flour and breadcrumbs on separate flat plates. Dip the veal in the flour and shake away any excess. Dip the floured veal into the egg mixture and allow the excess to drip away. Lastly, coat evenly with the breadcrumbs.
You will probably only get one cutlet in the pan at a time, so preheat the oven to keep the cooked ones warm. Melt 2 tablespoons of oil and 2 tablespoons of butter in a large non-stick pan over medium heat. Cook the veal for about 3 minutes, turn and cook for another 3 minutes. Transfer to a plate lined with kitchen paper and place in the oven to keep warm. Repeat for the other 3 cutlets (if you can, do two pans at once).
To make the coleslaw, place all the ingredients in a large bowl and toss to combine.
Place a cutlet on each of 4 large white plates and serve with coleslaw and lemon wedges on the side.