Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage

This chicken schnitzel and cabbage recipe is a great weeknight recipe that the whole family will enjoy.

Recipe «Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage» presented in category Recipes / Meat, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 3 tbsp Coles brand olive oil, for cooking, 1 small brown onion, thinly sliced, 1 clove garlic, finely chopped, 1/4 red cabbage, thinly sliced, 1/2 cup red wine vinegar , 1/4 cup white sugar, 1 small carrot, peeled and sliced thinly diagonally into 1mm slices, 3 slices Coles Bakery or Smart Buy white bread , 1/3 cup flat leaf parsley, roughly chopped, 2 large Coles chicken breast Fillets, 1/2 cup Coles brand plain flour, 1 Coles Brand free range egg, lightly beaten.

Ingredients:

• 3 tbsp Coles brand olive oil, for cooking 
• 1 small brown onion, thinly sliced 
• 1 clove garlic, finely chopped 
• 1/4 red cabbage, thinly sliced 
• 1/2 cup red wine vinegar 
• 1/4 cup white sugar 
• 1 small carrot, peeled and sliced thinly diagonally into 1mm slices 
• 3 slices Coles Bakery or Smart Buy white bread 
• 1/3 cup flat leaf parsley, roughly chopped 
• 2 large Coles chicken breast Fillets 
• 1/2 cup Coles brand plain flour 
• 1 Coles Brand free range egg, lightly beaten 

Instructions

1. For the cabbage: Heat 1 tablespoon of the oil in a heavy saucepan over medium heat and cook the onion, stirring often for 3-5 minutes, or until softened. Add the garlic and cabbage and cook for 3 minutes. Stir in the vinegar and sugar and bring to a simmer. Cover, reduce heat to low and simmer for 20 minutes. Add the carrot, cover and cook a further 15-20 minutes, or until cooked.
2. Meanwhile for the chicken: Place the bread into a food processor and blend to crumbs. Place in a bowl and mix in the parsley. Flatten the chicken with a mallet and dip in flour seasoned with salt and pepper, then in egg and in crumb mixture to coat. Place on a plate.
3. Heat remaining oil in a large frying pan and cook the chicken for 4-5 minutes on each side, or until golden and cooked through. Slice each chicken breast fillet into four and serve with the cabbage.