Cutlets in carpione is a very tasty dish that is eaten cold. A summer recipe, which is very enjoyable, thanks to its flavor and indeed, its freshness.

With this technique, the cutlets, once breaded and cooked, I cook them in the oven, are topped with onions sautéed in a pan, cooked with a mixture of water, wine, vinegar, and aromatic herbs. Then they are left to marinate for a few hours or even overnight so that the meat absorbs all the flavor.

After the time has elapsed, the marinade is removed and the cutlets are ready to be enjoyed. They are truly very appetizing and can be served accompanied by bruschetta or rich salads.

Carpione is an ancient technique used when refrigerators did not exist and served to preserve fresh food. It is a typical Piedmontese recipe.

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Difficulty: Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing cutlets in carpione

4 veal cutlets
2 eggs
to taste breadcrumbs
to taste fine salt
1 glass water
1 1/2 glass white wine
1 glass vinegar
3 leaves bay leaves
10 leaves sage
1 pinch sugar
5.3 oz onion
1 sprig rosemary
3 cloves garlic

Tools

2 Plates
1 Baking Pan
1 Pan
Parchment Paper
1 Baking Dish
1 Plastic Wrap

Steps for preparing marinated cutlets

To prepare the excellent marinated cutlets, let’s start by getting two plates.

In a deep plate put the eggs and salt and beat them, in the flat plate, instead, insert the breadcrumbs. Then bread the cutlets, individually, first in the egg and then in the breadcrumbs. Then place them on a baking tray, lined with parchment paper and cook them in a static oven for about 20 minutes
Meanwhile, in a non-stick pan, insert a little extra virgin olive oil and the garlic cloves and lightly sauté. Once the sauté is ready, remove the garlic cloves and add the thinly sliced onion, then a pinch of sugar and the aromatic herbs and cook for about five minutes, then add the wine, vinegar, and water and cook for another 10 minutes.
Subsequently, take a baking dish, insert the cutlets and pour the onions with all the mixture over them. Cover the baking dish with plastic wrap and place in the fridge and let marinate for at least 4 hours or more.
After the marinating time, drain and serve… enjoy!