Beef Schnitzel with Parmesan Mashed Potatoes and Winter Slaw

Steps

1. a large pot of salted water to the boil. Preheat oven grill to high.
2. Cook potatoes in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter, milk and half the parmesan, until smooth. Season to taste. Spoon potatoes into a baking dish and top with remaining parmesan. Grill for 4–5 minutes, or until cheese is melted and golden.
3. While potatoes are boiling, pat beef dry with paper towels and cut any larger pieces in half.
4. Place seasoned flour and breadcrumbs in separate bowls or plates, and lightly whisk egg with milk in a bowl. Coat each piece of schnitzel first in seasoned flour, then egg/milk mixture, then breadcrumbs, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a fry-pan on medium heat. Cook schnitzel, in batches, for 1–2 minutes each side, or until cooked through and golden. Add more oil to pan if needed. While schnitzel is cooking, prepare the slaw.
6. In a bowl whisk mayonnaise, vinegar and mustard until smooth. Finely slice cabbage until you have about 4 cups worth; grate carrot; slice cucumber in half lengthways then slice 1cm; slice celery 1cm; thinly slice spring onions on an angle. Add all to bowl with mayo/ mustard mixture and mix well.
7. divide beef schnitzel, parmesan mashed potatoes and winter slaw between plates and serve with a lemon wedge on the side.