Ingredients for 4 people:600 g sliced chicken breast2 onions
1 stalk of celery1 carrot1 sprig of thyme1 small cinnamon stick3 cloves200 ml white wine150 ml Balsamico Bianco200 g plain Flour200 g breadcrumbs2 eggs4 tbsp Extra Virgin Olive Oil (plus enough for frying) salt and pepper
Prepare 3 bowls, one with the breadcrumbs, one with the flour and one with the eggs beaten with a pinch of salt. Coat the slices of chicken with the flour, then the beaten egg and lastly the breadcrumbs. Heat plenty of olive oil in a deep frying pan (or a saucepan); when it’s hot, put the slices of breaded chicken in, a few at a time in order not to lower the temperature of the oil. As soon as they have browned, turn them over so they become golden brown all over. Use a slotted spoon to remove them from the pan, let the excess oil drip off and then lay them on absorbent paper. Clean and wash the onion, celery and carrot; thinly slice the onion, and dice the carrot and celery. Heat 4 spoonfuls of olive oil in a heavy-bottomed frying pan, tip in the vegetables and let them soften. Add the Balsamico Bianco, wine, thyme, cinnamon stick and cloves; season with salt and pepper, bring to the boil and continue cooking for 3-4 minutes until the liquid has approximately reduced by half. Take the slices of chicken breast and arrange them in a container, alternating them with the “carpione” (the marinade that you just prepared) while still hot. Close the container and leave to rest in the fridge for at least a day. Serve the chicken at room temperature.