Make cauliflower mash

1. Cut cauliflower into florets and steam until soft, about 10 minutes.
2. Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.
3. Stir in melted butter (if using) and season to taste with salt and pepper.

Make schnitzels

1. Preheat oven to 200°C / 400°F and line a baking sheet with aluminum foil.
2. Pound veal cutlets using a meat mallet to about 0.6cm / 0.25in thickness.
3. Set up a breading station with 3 shallow plates: flour and salt in the first one, beaten egg in the second one, and breadcrumbs in the third one.
4. Dip a cutlet in the flour, then in egg, then in breadcrumbs. Transfer to lined baking sheet. 
Repeat for the remaining cutlets.
5. Spray crumbed cutlets lightly with cooking spray. Bake for 8 minutes or until golden.
6. Serve immediately with cauliflower mash and sweet and sour cabbage. Enjoy!