Funny cause I suspect that this recipe is older and was repurposed in 2013, but who knows really...
Serves 4 - prep 15 minutes - Cooking 1 hour
3 tablespoons 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
- 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.
- 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.
- 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.