This crowd-pleaser has lots of colour and crunch, and just 5g fat per serve.
Ingredients
- 50g (1/3 cup) plain flour
- 3 egg whites
- 1 tablespoon skim milk
- 135g (1 1/2 cups) cornflake crumbs
- 4 veal schnitzels
- 2 Granny Smith apples, quartered, cored, thinly sliced
- 60ml (1/4 cup) lemon juice
- 250g green cabbage, finely shredded
- 250g red cabbage, finely shredded
- 2 spring onions (shallots), thinly sliced
- 1/4 cup chopped fresh mint leaves
- 2 teaspoons olive oil
Method
- Step 1Preheat oven to 100C. Place flour in a dish. Whisk egg whites and skim milk in a separate dish. Place cornflake crumbs on a plate. Dip veal in flour. Shake off excess. Dip in egg white mixture, then in cornflake crumbs, pressing to coat. Transfer to a plate.
- Step 2Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook the veal, in 2 batches, for 2-3 minutes each side or until golden and cooked. Transfer to a tray in oven to keep warm.
- Step 3Combine apple and 1 tablespoon lemon juice in a large bowl. Stir in combined cabbage, spring onion and mint. Combine oil and remaining lemon juice in a jug. Pour over the slaw. Toss to combine. Season. Serve with the veal.
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1507 kj
Energy
6g
Fat Total
2g
Saturated Fat
7g
Fibre
23g
Protein
5mg
Cholesterol
246.47mg
Sodium
17g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Swap mayo for lemon dressing.
Crumb veal with egg white and skim milk.
Fry with oil spray.
- Author: Sonja Bernyk
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
0