Chicken nuggets with capers, Carandini "Emilio" Balsamic Vinegar of Modena PGI on a bed of rocket and toasted crostini

Chicken nuggets with capers, Carandini "Emilio" Balsamic Vinegar of Modena PGI on a bed of rocket and toasted crostini

500g chicken breast cut into cubes

2 bunches of rocket cut in strips

100g of drained sweet and sour capers

Half a cup of extra virgin olive oil

100g butter

Slices of bread toasted in the oven

Carandini “Emilio” Balsamic Vinegar of Modena PGI

A handful of flour

salt q.s.

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

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Method

Cut the chicken breast into small pieces. In a pan put oil and butter and fry over high heat.

Add the chicken breast dipped in flour and cook over high heat for about 2 minutes

Lower the heat and cook for another 3-4 minutes. Then add the capers and when cooked, add in the Carandini “Emilio” Balsamic vinegar of Modena PGI and keep the heat for about 30 seconds on a high flame..

Serve by placing the chicken on a bed of the rocket salad previously prepared. Garnish with toasted bread and serve hot.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Silver, Emilio Gold and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Giuseppe Silver and Giuseppe Gold — left to mature in wooden barrels for many years.

Discover the range

Antonio

Aged Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Emilio Silver

Balsamic Vinegar of Modena PGI

Bianca

Sweet Wine Vinegar