Marinated Chicken Breasts

Preparation:

Preparation: Cut each breast in half and pound the meat to thin it out. Leave the cutlets immersed for a quarter of an hour in the lightly salted beaten eggs and then roll them in the breadcrumbs. Heat a knob of butter in a pan with two tablespoons of oil and brown the chicken breasts on both sides over a moderate heat for about ten minutes. Meanwhile, prepare the marinade. Brown the sliced onion, celery and carrot in a little oil, season with salt and pepper, add the vinegar and wine. As soon as it reaches the boil, remove it from the heat. At this point, add the sliced sage and garlic. Pour the hot marinade over the cutlets. Leave to cool then refrigerate for at least 4 hours before serving. It is a pleasant and tasty preparation that offers the advantage of being prepared even a day in advance.