Combine lemon zest and half the garlic in a small bowl. Rub garlic mixture over the veal. Season with pepper.
Combine lemon juice, yoghurt, apple cider vinegar, coriander and remaining garlic in a small bowl. Season with salt and pepper. Lightly dress coleslaw with half the yoghurt mix.
Pre-heat a large non-stick frying pan over high heat. Brush both sides of veal with olive oil. Cook for 1-2 minutes each side or until just cooked through. Set aside on a plate covered with foil to rest for 2 minutes. Cut in half crossways. Divide the slaw and veal among bread roll bases. Top with remaining yoghurt mixture, coriander sprigs and bread rolls to serve.
Tips
For a crispy crumb, Veal could be crumbed with a mix of polenta and panko crumbs if desired.
