Petto di pollo in carpione || Sweet and sour chicken cutlets


When in summer the temperatures exceed thirty degrees (these days it’s hot even in London!), it becomes really difficult to think about what to cook. If you are like me you could probably spend the whole summer eating fruit and nice salads with the addition of fresh cheeses and toasted bread. In my family, however, I still have some meat eaters, and this soaked chicken is a salvation because I can prepare it in the evening when it’s cooler and keep it in the fridge for up to ten days. I always make sure to buy quality, organic, free-range chicken. You can use sage and onions like I do but you can also use other herbs and spices and customise your recipe. It is perfect for lunch or dinner with a side salad, but I recommend you try it in a sandwich as well.


  • 1 kg of chicken breasts (from which to obtain about ten cutlets)
  • 2 eggs
  • 50 gr breadcrumbs
  • 3 red onions
  • 2 garlic cloves
  • 1 glass of good red wine
  • 1/2 glass of red vinegar
  • nutmeg
  • salt
  • evo oil and some butter for frying


  1. Start preparing the cutlets by dipping the chicken slices in beaten eggs with a pinch of salt, then pass them in breadcrumbs mixed with two / three pinches of grated nutmeg. Fry the cutlets in a large pan with some extra virgin olive oil and some butter. If the oil becomes too dark during frying, clean the pan and add some fresh oil and butter.
  2. While the cutlets are frying, without losing sight of them, finely slice the red onions and rinse the sage leaves.
  3. As the cutlets are ready, put them in layers in a pan suitable for refrigeration (I use an earthenware pot).
  4. When all the cutlets are ready, put the onions, garlic, sage in the pan and let them cook for a few minutes. Then add the wine and vinegar and season with salt.
  5. Let it cook over low heat until the alcoholic part is evaporated and a sweet and sour sauce remains, but not too thick.
  6. Pour the sauce over the chicken and let it cool to room temperature before putting it in the refrigerator.

With this preparation, the chicken can be kept in the refrigerator for up to two weeks, but it is so tasty that it will hardly last for more than two or three days.


Check my YouTube Channel for the video recipe:

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