Soused chicken breasts

Petti in carpione. Serves 4

4 skinless, boneless chicken breast portions
2 eggs
80 g breadcrumbs
25 g butter
5 tablespoons olive oil
1 onion, thinly sliced
1 celery stick, thinly sliced
1 carrot, thinly sliced
350 ml white wine vinegar
100 ml dry white wine
4 fresh sage leaves (or a teapoon of dried)
2 garlic cloves, sliced
salt and pepper

• Beat the chicken with a meat mallet until evenly thin.
• Beat the egg with a pinch of salt in a dish, add the chicken and leave to stand for 15 minutes. Spread out the breadcrumbs in a shallow dish. Drain the chicken and dip in the breadcrumbs to coat.
• Heat the butter and 2 tablespoons of the oil in a pan, add the chicken and cook over a medium heat, turning occasionally, for about 10 minutes until golden brown on both sides.
• Meanwhile, heat the remaining oil in another pan, add the onion, celery and carrot and cook over a low heat, stirring occasionally, for 5 minutes. Season with salt and pepper to taste, add the vinegar and wine and bring Ito the boil, then immediately remove from the heat and add the sage and garlic.
• Place the chicken in a dish, pour the hot marinade over it, leave to cool, then chill in the refrigerator for at least 4 hours before serving.