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Photo of Parmesan and thyme veal with red coleslaw by WW

Parmesan and thyme veal with red coleslaw

Total Time
25 min
20 min
5 min
The only thing more wonderful than the colours in this dish is the taste.


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)


1 medium, cut into wedges to serve


  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.