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Curtis Stone's Parsley Crusted Chicken Schnitzel With Sweet And Sour Cabbage Recipe

Ingredients

How to make it

  • Cabbage: Heat 1 tbspn oil in a heavy based saucepan over medium heat and cook onion, stirring often, for about 3-5 mins until softened.
  • Add garlic and cabbage and cook for 3 mins. Stir in vinegar and sugar and bring to a simmer.
  • Cover, reduce heat to low and simmer for 20 mins. Add carrot, cover and cook a further 15-20 mins or until cooked.
  • 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 tbspn of oil in a large frying pan and cook chicken for 4-5 mins on each side, or until golden and cooked through.
  • Slice each breast in 4 and serve with cabbage.

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The Cook

wrigggit Perth, Australia

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