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Parsley crusted chicken schnitzel with sweet and sour cabbage
Parsley crusted chicken schnitzel with sweet and sour cabbage
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Crispy parsley-crusted chicken schnitzel with tangy sweet and sour cabbage, a crowd-pleasing dish by Curtis Stone.
Ingredients:
  • 54.60 gm olive oil, for cooking (from the pantry)
  • 1 small brown onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 1/4 red cabbage, thinly sliced
  • 125ml red wine vinegar
  • 56.25 gm white sugar
  • 1 small carrot, peeled and cut
  • 3 slices white bread (blended in food processor to crumbs)
  • 82.50 ml parsley, roughly chopped
  • 570g (2 large) chicken breast fillet skin off (from the deli)
  • 125.00 ml plain flour
  • Salt & pepper (from the pantry)
  • 1 free range egg, lightly beaten
Instructions:
  • For the cabbage: Heat 1 tablespoon of oil in a heavy saucepan over medium heat. Sauté onion for 3-5 minutes until softened. Add garlic and cabbage, cook for 3 minutes. Stir in vinegar and sugar, simmer covered on low heat for 20 minutes. Add carrot, cover, and cook for another 15-20 minutes until tender.
  • Prepare the chicken: Combine breadcrumbs and parsley. Flatten chicken breasts with a mallet and coat with seasoned flour, egg, and breadcrumbs. Transfer to a plate.
  • In a large frying pan, heat the remaining 2 tablespoons of oil until sizzling. Cook the chicken for 4-5 minutes on each side until beautifully golden and fully cooked. Slice each breast into 4 pieces and enjoy with some cabbage on the side.

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