Parsley Crusted Chicken Schnitzel with Sweet and Sour Cabbage
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.