Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage
recipe

Tasteful Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage Recipe

This chicken schnitzel and cabbage recipe is a great weeknight recipe that the whole family will enjoy.
Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage
Prep Time : 0:15 | Cook Time : 0:50 | Total Time : 1:05 | Serving : 4 person.

Ingredients

  • 3 tablespoons 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

Method

  • Step 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.

  • Step 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.

  • Step 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.

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