Veal schnitzel with coleslaw & mash

To make the coleslaw, combine the cabbage, carrot and celery in a bowl. Whisk together the sour cream, lemon juice, mustard and garlic in a small bowl. Season with salt and pepper.

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the veal between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until 5mm thick.

Combine the breadcrumbs, polenta and parsley on a plate. Place the flour on a separate plate and season with salt and pepper. Combine the egg and egg white in a shallow bowl.

Coat the veal in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture, pressing firmly to coat. Place on the lined tray. Spray with olive oil spray. Bake for 10 minutes. Turn and spray with olive oil spray. Bake for a further 10 minutes or until light golden.

Meanwhile, place the potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain, reserving 125ml (1/2 cup) of cooking liquid. Return the potato to the pan over medium heat and stir until the potato is floury and any moisture evaporates. Remove from heat. Mash until smooth. Place the pan over medium heat. Gradually add the reserved liquid, mashing until well combined and creamy. Season with salt and pepper.

Divide the coleslaw among serving plates and drizzle over the dressing. Serve with mashed potato, veal and lemon wedges.