Beef Schnitzel with Potato Wedges and Lemon Mayo

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potato wedges on prepared tray with a drizzle of oil and lemon pepper spice mix (if using) and season with salt. Bake for about 25 minutes, until tender. Turn once during cooking.
3. While wedges are cooking, pat beef dry with paper towels and cut larger pieces in half or into thirds. Place seasoned flour in a bowl or plate, whisk egg with milk in a second bowl and mix breadcrumbs with lemon zest and parsley in a third bowl or plate.
4. Coat each piece of beef first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
5. In a large bowl, whisk vinegar, mustard and first measure of mayonnaise until smooth. Finely shred cabbage until you have 2 cups worth; cut cucumber in half lengthways and thinly slice; grate carrot; grate apple or cut into matchsticks. Add all to bowl with dressing and toss to combine.
6. In a small bowl mix together mayonnaise and lemon juice. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef schnitzel, in batches, for 1–2 minutes each side, until golden and just cooked through. Wipe out pan and add more oil between batches, if needed.
7. Divide beef schnitzel, potato wedges and slaw between plates. Serve a dollop of lemon mayo on the side and squeeze over lemon wedge just before eating.