12 oz chicken breast
Salt and pepper to taste
Juice of 1/2 lemon
1/2 cup all-purpose flour
2 beaten eggs
1/2 cup breadcrumbs
Oil for frying
1 tablespoon olive oil
2 sliced onions
1 stalk celery cut into cubes
1 carrot cut into cubes
1/3 cup white vinegar
1/3 cup white wine vinegar
Accessories
Tightly sealed container
12 oz chicken breast
Salt and pepper to taste
Juice of 1/2 lemon
1/2 cup all-purpose flour
2 beaten eggs
1/2 cup breadcrumbs
Oil for frying
1 tablespoon olive oil
2 sliced onions
1 stalk celery cut into cubes
1 carrot cut into cubes
1/3 cup white vinegar
1/3 cup white wine vinegar
Accessories
Tightly sealed container
1 Season the chicken with salt and lemon juice
Dip the chicken strips in flour, then eggs, and finally breadcrumbs
In a skillet, heat oil and fry the chicken strips on both sides until golden brown
Drain and reserve
2 In a skillet, heat olive oil and sauté the onions, celery, and carrots for 2 minutes
Add the white vinegar and white wine vinegar
Season with salt, pepper, and simmer over low heat for 4 minutes
3 In a tightly sealed container, layer chicken and marinade
Close and refrigerate for 1 day.
