For the confit, peel the onions and garlic and slice them.
Roughly chop the black olives, pick the leaves from the coriander and chop them. Gently sauté the onions and garlic in the olive oil with the black olives, pine nuts, cumin and coriander for 10 minutes. The onions should stew down. Season.
Lay out the veal schnitzels and season them. Divide the onion confit between the s