Cotolette in Carpion – Misya’s recipe

Put the egg on a plate and beat it with a pinch of salt; Put the flour in a second course; Put the breadcrumbs in a third dish and mix it with the Parmesan.
Pass the chicken slices first in the flour, then in the egg and finally in the breadcrumbs, trying to wrap them uniformly.

Fry the cutlets in already hot oil, making them brown on both sides, then drain them on kitchen paper.

Prepare the carpione: Clean the onion and cut it into thin slices.

Put them in a non -stick pan with a drizzle of oil and let them dry over low heat, then add sage, bay leaf and sugar and blend with wine and vinegar, then leaving to cook for about 10 minutes or until the alcohol has not evaporated and the cooking bottom has not been restricted.

Arrange the cutlets in a container, pour over the carpione (both onions and the cooking bottom) still hot and let it cool, then close with a lid and let it rest in the fridge for at least 2 hours (or up to 24 hours).

Carpione cutlets are ready, you just have to enjoy them.