Step 1 Preheat oven to 200°C. Line a large baking tray with foil and place a wire rack over tray. Place crumbs into a large bowl. Place milk and egg into a separate bowl and whisk to combine. Place flour into a third bowl and season with pepper.
Step 2 Coat a schnitzel in flour and shake off any excess. Coat in egg mixture and finally coat in a layer of crumbs. Repeat with remaining schnitzels.
Step 3 Place schnitzels in a single layer on prepared rack and spray with oil. Bake for 6–8 minutes, or until golden. Turn schnitzels, spray with a little more oil and return to oven for a further 5 minutes, until cooked through.
Step 4 Meanwhile, make coleslaw: place cabbage, carrot and celery into a large mixing bowl and gently toss to combine. To make dressing, place buttermilk, mayonnaise and mustard into a small bowl and whisk until well combined. Add dressing to coleslaw and gently toss to combine. Serve coleslaw with schnitzel and lemon wedges. Cooks tip: For a tasty alternative, swap breadcrumbs for gluten-free crushed tortilla chips.