Chicken Carpaccio: A Delightful Venetian Appetizer

An amazingly delicious delicacy originally from Venice! Chicken carpaccio goes well with light alcoholic drinks: beer, dry white wine, martini, etc. This appetizer is served with tomatoes, arugula, capers and cheese. Try this Italian dish — you definitely won’t regret it and will want more!
cook time: 84h
Ava Prescott
Chicken Carpaccio: A Delightful Venetian Appetizer

Nutrition Facts (per serving)

119
Calories
2g
Fat
5g
Carbs
19g
Protein

Ingredients (4 portions)

Basic:

Salt (with a slide) 1 tbsp
Ground black pepper 0.5 tbsp
Chicken breasts 1 pc
Paprika 1 tsp
Ground red pepper 1 tsp
Garlic powder 0.5 tbsp

Recipe instructions

Step 1

Step 1
How to make carpaccio from chicken breasts? Prepare the necessary ingredients. If you have bone-in chicken breasts, cut off the fillets. Wash them under running water and pat dry with a paper towel. Trim off the films and fat from them. Also trim the corners, trimming the fillet as much as possible.

Step 2

Step 2
In a bowl, mix salt, garlic powder, black and red pepper and paprika.

Step 3

Step 3
Coat the meat very generously and thoroughly in seasonings on all sides and place it in a convenient container. Pressing down the fillet a little, cover the container with cling film and refrigerate for 12 hours. After three hours, turn the fillet over to the other side. It is better to start preparing carpaccio in the evening so that you can continue the meat processing process in the morning.

Step 4

Step 4
After 12 hours, remove the meat from the refrigerator. During this time, it will release juice and harden a little.

Step 5

Step 5
Rinse the fillet under running water and blot it dry to remove excess liquid. The meat must be completely dry. This can be done with a kitchen towel or paper towel.

Step 6

Step 6
Next, you need to pierce the meat with a large needle with a thick nylon or other strong thread threaded through it, on which the fillet will be hung for drying. Small hooks will also work.

Step 7

Step 7
Wrap the fillet in gauze and place it in a dry place at room temperature for three days. I used the pantry for this and hung the meat on the pipe there.

Step 8

Step 8
After three days, remove the gauze from the fillet. Chicken breast carpaccio is ready to eat. To cut the meat as thin as possible, keep it in the freezer for some time — then real shavings will come out, justifying its name “carpaccio”. When serving, carpaccio is topped with all sorts of sauces. A mixture of Tabasco, mayonnaise, Worcestershire sauce, lemon juice, ground black or white pepper and salt is perfect. Bon appetit!

Additional rubrics

Related recipes