Pat veal dry with paper towel. Sprinkle both sides of veal with Cajun spice and season. Dust with flour, shaking off any excess. Heat half the oil and butter in a large non-stick frying pan over medium-high heat. Cook veal, in 2 batches, for 1-2 minutes or until cooked to your liking. Set aside on plate loosely covered with foil for 5 minutes.
Meanwhile, place garlic, parsley, lemon zest and juice in a small bowl. Season and stir to combine.
In a large bowl combine coleslaw and coriander. Drizzle with remaining oil and vinegar, season and toss to coat.
Serve veal with gremolata, coleslaw and potatoes.
Veal scotch fillet steaks would also work well in this recipe.
Make your own coleslaw if desired – very thinly slice cabbage, carrot and fennel.
Roast the kipfler potatoes for something different – 200°C (180° fan-forced) drizzle with a little oil, season and cook for 30-35 minutes until golden