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Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage
Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Family-favorite chicken schnitzel with cabbage for easy weeknight dinners.
Ingredients:
  • 54.60 gm brand olive oil, for cooking
  • 1 small brown onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 red cabbage, thinly sliced
  • 125.00 ml red wine vinegar
  • 56.25 gm white sugar
  • 1 small carrot, peeled and sliced thinly diagonally into 1mm slices
  • 3 slices or Smart Buy white bread
  • 82.50 ml flat leaf parsley, roughly chopped
  • 2 large chicken breast Fillets
  • 125.00 ml brand plain flour
  • 1 Brand free range egg, lightly beaten
Instructions:
  • To prepare the cabbage, warm 1 tablespoon of oil in a robust saucepan over medium heat. Sauté the onion for 3-5 minutes until soft, stirring occasionally. Introduce garlic and cabbage for an additional 3 minutes. Incorporate vinegar and sugar, then bring to a gentle simmer. Cover, lower the heat, and let it simmer for 20 minutes. Finally, add the carrot, cover, and continue cooking for another 15-20 minutes, or until tender.
  • Prepare the chicken: Pulse the bread in a food processor until you get crumbs. Combine the crumbs with fresh parsley in a bowl. Flatten the chicken using a mallet, then coat it in seasoned flour, egg, and the crumb mixture. Transfer the coated chicken to a plate.
  • In a large frying pan, heat the remaining oil and cook the chicken for 4-5 minutes per side until golden and fully cooked. Slice each chicken breast fillet into four pieces and serve with the cabbage.

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