It's T-minus-20 minutes to dinner with this golden and crunchy beef schnitzel and salad that launches your weeknight into a classy affair. Side-kicked with an apple and cabbage slaw that's sweet, crisp and pretty, this one is for bookmarking.
Thinly slice cabbage. Thinly slice apple and cut into matchsticks. Pick dill fronds from their stems.
Heat vegetable oil in a frypan over medium heat. Add schnitzels and cook, turning halfway, for 8 minutes or until cooked through. While schnitzels are cooking, continue with step 3.
Juice lemon. Place parmesan, lemon juice, olive oil, salt and pepper in a small bowl and whisk to combine. Set aside.
Drain schnitzels on paper towel and sprinkle with salt and pepper.
Place cabbage, apple, capers and most of the dill fronds in a bowl with parmesan salad dressing. Season with salt and pepper and toss to combine.
Divide schnitzels and slaw between plates and sprinkle with remaining dill to serve.