Remove the schnitzel from the packaging and place on a board covered with baking paper. Place another layer over. Using a rolling pin gently flatten the schnitzel. It should enlarge a little, but not too much. Season the flour with a little salt and white pepper and place in a shallow bowl. Break the egg and pour the milk into a shallow bowl and whisk with a fork to combine. Place the breadcrumbs in a shallow bowl. Dredge each schnitzel in the flour, dip into the egg wash then coat with crumbs. Place as a single layer on a plate, cover and refrigerate for an hour.
Make the coleslaw by placing the cabbage in a bowl and sprinkle with salt and sugar. Using hands mix well and scrunch the salt and sugar into the cabbage. Cover and set aside for 45 minutes. Make the dressing by putting the lemon juice, a little of the zest, honey and extra virgin olive oil with a good pinch of salt into a jar. Seal the lid and shake to mix. Set aside. Just before cooking the schnitzel rinse the cabbage under cold water in a colander. Dry in a fresh tea towel or salad spinner. Add the apple, onion and parsley. Mix. Dress the coleslaw.
Preheat the oven to 140°C /120°C fan . Add enough oil to fill a large frying pan to 1cm. Heat over medium - high heat until it reaches 170°C and fry each schnitzel for 5 minutes until golden on each side. Place on a paper towel on a tray and keep warm in the oven until each schnitzel is cooked. Serve with the coleslaw.
