Parmesan and thyme veal with red coleslaw
6
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
The only thing more wonderful than the colours in this dish is the taste.
Ingredients
Low-fat mayonnaise
80 g
Lemon juice
2 tbs
Green cabbage
300 g, thinly sliced
Red cabbage
200 g, thinly sliced
Spring onion(s)
6 individual, thinly sliced
Red onion
1 small, thinly sliced
Fresh flat-leaf parsley
½ cup(s)
Wholemeal bread
4 slice(s), (4x35g)
Grated parmesan cheese
½ cup(s), (40g), finely grated
Fresh thyme
2 tbs
Reduced fat oil spread
1 tbs
Veal leg steak, raw
400 g, (buy 4x125g)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Combine mayonnaise and lemon juice in a medium bowl. Add both cabbages, both onions and parsley leaves, mixing until well combined.
2
Preheat grill to high. Place bread, parmesan, thyme and canola spread in a food processor and process until coarsely chopped. Preheat a large non-stick frying pan over high heat. Cook veal on one side for 1–2 minutes, then transfer to a baking tray. Top with breadcrumb mixture and cook under grill for 2–3 minutes or until breadcrumbs are golden. Serve veal with coleslaw and lemon wedges.
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