Curtis’ parsley crusted chicken schnitzel with sweet and sour cabbage

Ingredients

• 3 tbsp Coles brand olive oil, for cooking
• 1 small brown onion, thinly sliced
• 1 clove garlic, finely chopped
• 1/4 red cabbage, thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup white sugar
• 1 small carrot, peeled and sliced thinly diagonally into 1mm slices
• 3 slices Coles Bakery or Smart Buy white bread
• 1/3 cup flat leaf parsley, roughly chopped
• 2 large Coles chicken breast fillets
• 1/2 cup Coles brand plain flour
• 1 Coles Brand free range egg, lightly beaten

Method

1. For the cabbage: Heat 1 tablespoon of the oil in a heavy saucepan over medium heat and cook the onion, stirring often for 3-5 minutes, or until softened. Add the garlic and cabbage and cook for 3 minutes. Stir in the vinegar and sugar and bring to a simmer. Cover, reduce heat to low and simmer for 20 minutes. Add the carrot, cover and cook a further 15-20 minutes, or until cooked.
2. Meanwhile for the chicken: Place the bread into a food processor and blend to crumbs. Place in a bowl and mix in the parsley. Flatten the chicken with a mallet and dip in flour seasoned with salt and pepper, then in egg and in crumb mixture to coat. Place on a plate.
3. Heat remaining oil in a large frying pan and cook the chicken for 4-5 minutes on each side, or until golden and cooked through. Slice each chicken breast fillet into four and serve with the cabbage.