This is an Italian style sweet and sour sauce that has many different names in the various different regions across Italy.
: Serves 4 Sometimes called in scapece (central Italy), or in soar (Veneto), this sauce was historically used to preserve meat, vegetables and seafood. This particular dish is best just slightly warm, or even at room temperature, and makes a great dish for buffet tables or as a portable entree on picnics. Once you have made it once, you can vary the ingredients as you choose. Personally, I prefer to eliminate the raisins, but they are a traditional ingredient in this sauce.
4 Boneless Chicken Breasts, Skin Removed
1 Cup Seasoned Breadcrumbs (Seasoned With Salt, Pepper, And 1 Teaspoon Oregano)
2 Beaten Eggs
1/4 Cup Milk
3 Tablespoons Olive Oil
2 Tablespoons Butter
The Sauce:
1 Large Onion, Thinly Sliced
2 Cloves Garlic, Minced
1/4 Cup Olive Oil
Salt & Pepper
1/2 Cup Red Wine Vinegar
1/2 Cup Water
1-2 Teaspoons Sugar
1/4 Cup Fresh Parsley, Finely Chopped
3 Tablespoons Raisins (Optional)
Make the sauce first by heating the oil in a heavy saucepan. Add the onion slices, and cook over medium heat until the onion is very soft and just begins to brown. Add the garlic and cook an additional couple of minutes. Add the water, wine vinegar, and sugar, and cook on low heat uncovered for about 30 minutes, or until the sauce has reduced and thickened. Season with salt and pepper to taste, and add the chopped parsley. Keep warm while you cook the chicken.
Beat the chicken breasts so they are the same thickness throughout. Add the eggs to the milk, and dip each chicken breast first in the eggs, and then in the breadcrumbs. Heat the butter and oil in a frying pan, and once hot, cook the chicken breasts until lightly browned, and cooked through. Pour the sauce over the chicken breasts, and mix until they are well covered in the onion sauce. Serve warm or at room temperature.
Note: You can substitute veal scaloppine, or slices of pork tenderloin for the chicken breasts if you prefer.
