Parmesan & Thyme Veal with Red Coleslaw

I really enjoyed the veal in this recipe, I could live without the coleslaw as I am not a cabbage fan, next time I would add steamed vegetables, but overall it was very nice. Again this recipe came from the Feb 2012 Weight Watchers Magazine. 


SERVES 4 
Pro Points 7 


Ingredients 
1/3 cup (80g) Weight Watchers Mayonnaise 
2 tbs lemon juice 
300g white cabbage, thinly sliced 
200g red cabbage, thinly sliced
6 green shallots, thinly sliced
1 small red onion, thinly sliced
1/2 cup fresh flat leaf parsley leaves 
4 x 35g slices wholemeal bread (I used multigrain as it is what I had)  
1/2 cup (40g) finely grated parmesan cheese
2 tbs fresh thyme leaves (I added oregano & parsley as well) 
1 tbs Weight Watchers Canola Spread
4 x 125g lean veal leg steaks
Lemon wedges to serve

Method


Combine mayonnaise and lemon juice in a medium bowl. Add both cabbages, both onions and parsley leaves, mixing well until combined.


Preheat grill to high. Place bread, parmesan, thyme and canola spread in food processor and process until coarsely chopped. Preheat a large non stick frying pan over high heat. Cook veal on one for 1 - 2 minutes then transfer to a baking tray. Top with breadcrumb mixture and cook under the grill for 2 -3 minutes or until breadcrumbs are golden brown. 


Serve veal with coleslaw and lemon wedges.