1.Combine breadcrumbs, parmesan, parsley and rind in a shallow bowl. Coat veal in flour; shake off excess. Dip veal in egg, then coat in breadcrumb mixture. Refrigerate until required.
2.To make winter slaw; trim and separate leaves from sprouts. Add leaves to a large saucepan of boiling salted water until bright green; drain. Add leaves to a bowl of iced water until cold; drain well. Using a mandoline or V-slicer, thinly slice fennel, celery and onion. Place fennel, celery and onion in a large bowl with sprouts, celery leaves, capers and parmesan; toss gently to combine.
3.To make dressing; whisk juice, mustard and honey in a small bowl until combined. Gradually add oil, whisking continuously until combined. Season to taste. Just before serving, add dressing to slaw; toss gently to combine.
4.Heat oil in a large frying pan over medium-high heat; cook veal 2 minutes each side or until golden and cooked through.
5.Serve veal with winter slaw and lemon wedges.
The veal can be crumbed six hours ahead. Keep covered in the refrigerator. The slaw can be prepared six hours ahead; add the dressing just before serving. Sprinkle the slaw with a few fennel fronds, if you like.Note