Carpione is a typical Piemontese dish, from the north west region of Piedmont. Carpione is a white vinegar marinate with white wine, onions, sage and your choice of fried vegetables like zucchini for an appetizer course or with meat like breaded veal or chicken and even fish like trout for a main dish. Carpione is a great dish to make ahead of time, at least 24 hours before serving.
Difficulty: low Cooking time: 30 minutes + 24 hours to marinate
- Veal (fish or chicken or zucchini)
- 2 eggs
- bread crumbs
- vegetable oil
- 1 onion
- 5-6 sage leaves
- 1 glass of white wine
- 1 glass of white vinegar
Breaded Veal Preparation:
- Prepare first the breading bowls, beat 2 eggs in a large bowl, set aside. Add bread crumbs to a large bowl with a touch of salt and set aside next to eggs.
- Add vegetable oil to frying pan and let heat on high over stove top.
- Place veal slices first in eggs then into bread crumbs, place in frying pan once oil is boiling.
- Proceed until all veal slices are being cooked in frying pan, if too many slices wait for first batch to cook through before adding others.
- Remove veal from pan once there is a golden crust on both sides and veal is cooked through – should take thinly sliced veal or chicken about 5 minutes each side to cook.
- Place fried veal on plate covered with paper towels to remove excess oil.
- Once all veal is cooked, set aside and start to prepare marinate.
- Cut onion into long, thin slices and place into a large, relatively deep serving dish.
- Pour measured vinegar and white wine over onion in serving dish.
- Place sage leaves in liquid and add salt.
- Mix liquid together and place breaded veal in the marinate.
- Refrigerator for at least 24 hours before serving.