Combine zest, parsley, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine. Place flour in a shallow bowl. Place egg in a separate shallow bowl. Working with 1 veal piece at a time, toss in flour. Dip in egg mixture, then press in breadcrumb mixture to coat. Transfer to a plate.
Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches if necessary, for 3-4 minutes each side or until golden and cooked through. Set aside on a plate lined with paper towel.
Place coleslaw in a large bowl, drizzle with remaining lemon juice and oil. Season and toss to coat.
Serve veal with coleslaw, potatoes and lemon wedges.
Tips
You can make your own coleslaw with shredded cabbage, fennel and carrot – add capers or your choice of chopped herbs for extra flavour.
Swap parsley for sage, thyme or rosemary.
Use microwave baby potatoes available in supermarkets as a time saver.
