Pointed Cabbage Salad with Chicken Fillet

Summary

Ingredients

• 1 m-sized pointed cabbage
• 1 small Glass paprika, roasted, pickled, red
• 500 g chicken fillet (s)
• 100 g feta cheese
• 1 medium onion (s)
• 1 clove garlic
• 4 tablespoon vinegar, (white wine vinegar)
• 1 pinch (s) sugar
• salt and pepper
• 1 teaspoon oregano, dried
• 5 tablespoon oil
• Paprika powder, noble sweet
• Possibly oregano, fresher, for garnish

Print Recipe Pin Recipe

Instructions

1. Clean and wash the cabbage and cut out the stalk. Cut the cabbage into fine strips.
2. Peel the onion and garlic and cut into fine cubes. Drain the peppers on a sieve and cut into strips.
3. Mix the vinegar, sugar, salt and oregano together. 3 tablespoon. Withhold oil. Mix the cabbage strips, paprika and marinade well, cover and let stand.
4. Wash the meat, pat dry and cut into 8 small schnitzels. 2 tablespoon. Heat oil in a pan. Fry the meat in it for approx. 5 minutes, turning. Season with salt and pepper.
5. Arrange the salad with the meat on a platter. Crumble the feta cheese and sprinkle over the salad. Sprinkle with paprika powder and garnish with oregano.
6. Fresh baguette tastes good with it.