| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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Ingredients
- 14 ounces (400 grams) boneless skinless chicken breast
- Vegetable oil for deep-frying
- 2 large eggs, lightly beaten
- 1 cup (100 grams) breadcrumbs
- Salt to taste
- Extra-virgin olive oil for sautéing
- 10 ounces (300 grams) red onions, thinly sliced
- Bay leaves to taste
- 1 1/2 cups 2 tablespoons (400 milliliters) white wine
- 1 1/4 cups (300 milliliters) apple cider vinegar
- Fresh sage leaves to taste
- Whole black peppercorns to taste
Ingredients
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Instructions
- Slice the chicken into smaller pieces.
- Heat a generous amount of vegetable oil in a pan.
- Dredge the chicken slices first in the eggs and then in the breadcrumbs and fry until golden brown and crisp.
- Cook in batches if necessary to keep from crowding the pan
- Transfer the fried chicken to paper towels to drain and salt lightly.
- When the chicken has all been cooked, in another pan heat a small amount of olive oil over low heat and sauté the onions with bay leave until transparent. Do not let them brown.
- Add the wine and vinegar, a generous amount of sage, a little salt, and a few peppercorns.
- Simmer for 1 minute, then remove from the heat
- Remove the onion and herb mixture from the marinade with a slotted spoon, reserving the cooking liquid.
- In a glass storage container, alternate layers of the onion mixture with layers of the fried chicken until you have used up both.
- Pour the reserved cooking liquid over the top.
- Allow the chicken to cool completely, then seal tightly with a lid or cover securely with plastic wrap and refrigerate.
- Serve Cold.