Combine zest, chives, parmesan and breadcrumbs in a large shallow bowl. Season and stir to combine. Pat veal dry with paper towel. Place flour in a shallow bowl. Place eggs in a separate shallow bowl. Working with 1 veal piece at a time, coat in flour. Dip in egg mixture, then press in breadcrumb mixture to coat. Transfer to a plate.
Heat oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches, for 2-3 minutes each side or until golden and cooked to your liking, replacing oil as necessary. Set veal aside on a plate lined with kitchen paper.
In a small bowl combine yogurt, lime juice and capers. Season and stir well to combine. In a large bowl combine coleslaw mix with half the yoghurt dressing. Season and toss to coat.
Serve veal with slaw, corn, remaining yoghurt dressing, extra chives and lime wedges.
To cook veal schnitzel in an air fryer: preheat air fryer to 200°C. Follow step one in the recipe. Then spray the basket of the air fryer with olive oil spray. Place veal in basket in a single layer (you may need to do 2 batches). Spray the tops of the veal with olive oil spray. Cook for 5 minutes, turn, respray top lightly with olive oil spray and cook for a further 5 minutes, or until cooked to your liking.