| Servings | serves |
Ingredients
- 3 tablespoons Olive Oil for cooking
- 1 Brown Onion thinly sliced
- 1 clove Garlic Cloves finely chopped
- ¼ Red Cabbage thinly sliced
- 125 ml Red Wine Vinegar
- ¼ cup White Sugar
- 1 Carrot peeled and cut
- 3 slices White Bread (blended in food processor to crumbs)
- ⅓ cup Parsley roughly chopped
- 570 grams Chicken Breast Fillet 2 large
- ½ cup Plain Flour
- Salt and Pepper
- 1 Egg lightly beaten
Ingredients
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Instructions
- For the cabbage: Heat 1 tbsp of oil in a heavy based saucepan over medium heat and cook onion, stirring often for 3 - 5 minutes, or until softened. Add the garlic and cabbage and cook for 3 minutes. Stir in vinegar and sugar and bring to a simmer. Cover, reduce heat to low and simmer for 20 minutes. Add carrot, cover and cook a further 15 - 20 minutes, or until cooked.
- For the chicken: Mix the breadcrumbs and parsley together. Flatten chicken breasts with a mallet and dip in flour seasoned with salt and pepper, then in egg and in crumbs to coat. Place on a plate.
- Heat remaining 2 tbsp of oil in a large frying pan and cook chicken for 4 - -5 minutes on each side, or until golden and cooked through. Slice each breast into 4 and serve with cabbage.
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