Marinated Cutlet “in carpione”

  • Chicken cutlet
  • garlic
  • bay leaf
  • vinegar
  • white wine
  • spices.
Marinated Cutlet in carpione

The “carpione” is an old plate of rustic origin, coming from the countryside hills of Monferrato and Langhe,. It is a summer dish, invented in time from the mothers and wives of farmers who came home in July after hard working in the fields and vineyards.

The “carpione” may consist of one or more elements, from zucchini to pork chops or chicken; all these ingredients are first fried in oil in the pan, then put in separate clay bowls, in which, once cooled, is putted  the Piedmontese “carpione”, consisting of white or red vinegar, oil, and plenty of garlic, aromas and sage.