To make the veal schnitzel:

1. Place the buttermilk, egg, plain flour and salt into a large bowl and whisk thoroughly to combine.
2. Add the veal schnitzels to the bowl and mix thoroughly to combine.
3. On a separate plate, place the corn flake breadcrumbs.
4. One at a time, remove the veal schnitzels from the batter (allowing excess to drip off) and carefully dredge through the corn flake breadcrumbs ensuring the schnitzel is completely covered. Transfer to a plate and repeat with remaining schnitzel.
5. Heat a fry pan to medium heat. Cover the base of the fry pan with a thin layer of olive oil. Gently place the schnitzels into the pan and cook for 4 minutes or until golden. Gently flip each schnitzel and cook for another 3 minutes or until golden and cooked through.
6. Place the cooked schnitzels on a plate lined with kitchen paper and continue frying until no schnitzel remains. Set aside.

To assemble the veal schnitzel sliders:

1. Lightly toast the bread rolls and smear with a generous tablespoon of mayonnaise.
2. Top with baby spinach leaves, the golden veal schnitzel, tomato slices, ribbons of cucumber, swiss cheese and more baby spinach leaves. Enjoy x