1.

Combine breadcrumbs, polenta, parsley and lemon in a large bowl. Season to taste and toss well to combine; place flour, eggs and breadcrumbs mixture in separate shallow bowls. Dust veal schnitzel with flour, shake off excess, then dip in egg and coat in breadcrumb mixture. Place on a plate and refrigerate for 20 minutes or until ready to cook.Meanwhile, to make the Napolitana sauce, heat oil in a medium saucepan over high heat. Add garlic and onion and cook stirring for 5 minutes or until onion has softened. Stir in tomato paste and cook for a further 3 minutes or until paste starts to caramelise. Add diced tomatoes and stir to combine. Bring to the boil, reduce heat and simmer for 15 minutes or until sauce has thickened slightly; season to taste. Cover with aluminium foil and keep warm until ready to use.Preheat oven to 200C and line two large oven trays with baking paper. Place veal schnitzels on trays, spray both sides of veal with olive oil spray and bake for 10 minutes. Turn schnitzels and evenly spoon over napolitana sauce and scatter with cheese. Cook for a further 10 minutes or until cooked and lightly golden. Rest 8 minutes before serving.Preheat a lightly greased char-grill pan or barbecue to high. Spray Dutch carrots all over with olive oil spray and cook, turning frequently, for 12 minutes or until carrots are charred and tender but still with a crunch. Season to taste.

2.

To cook the greens, heat olive oil in a large saucepan over high heat. Add onion, silverbeet and spinach and cook, stirring occasionally for 5 minutes or until onion has softened and greens have wilted. Season to taste.

3.

Divide greens, carrots and Parmigiana among plates. Serve with lemon wedges and ciabatta bread.