Using a meat mallet or rolling pin gently pound the steaks until approximately 5mm thick. Place the flour, eggs, and breadcrumbs in 3 separate large shallow bowls. Add the rosemary to the breadcrumbs and season with sea salt and pepper. Stir to combine.
Dip each schnitzel in the flour to coat, followed by the egg wash, then the breadcrumbs, pressing to coat. Set aside on a plate.
Heat a char-grill pan over medium-high heat and cook corn for 10 minutes, turning often, until charred. Sprinkle with parmesan and season.
Meanwhile, add enough oil to a large non-stick frying pan to come 1cm up the side and heat over medium heat. Cook the schnitzels, in batches, for 2 minutes each side or until lightly golden. Transfer to a board lined with kitchen paper. Repeat with remaining schnitzels.
5. In a medium bowl combine apple, cabbage, onions, radish, carrot, mint, lemon juice and mayonnaise. Season.
6. Serve the schnitzels with corn, coleslaw, extra mint sprigs and lemon wedges.
Tips
You could serve the schnitzels with cauliflower, sweet potato or pumpkin mash.
For a spicy twist, add 1 tablespoon of Cajun seasoning to the flour before coating the schnitzels.
You can use any combination of herbs that you like in the breadcrumb mixture – thyme or sage is delicious.
