Mince chicken breast with bread soaked in milk, grated parmesan, egg whites, salt and one boiled mashed potato, so as to obtain a soft and creamy mixture. Prepare the carrots and the celery, cutting them into sticks.
Then, take some slices of chicken breast and beat them with a steak hammer. Arrange them inside a plumcake mould. On top of the slices place some of the mixture you prepared and stuff with frankfurter and sliced celery and carrots, alternating them to play with colours.
Repeat for another layer and, after a final layer of mixture, close the polpettone (meatloaf) with the chicken outside the edges of the mould.
Bake in the oven in a water bath at 180°/200° for about one hour.
Aside, cut some potatoes in cubes and cook them in the oven with red onions, smoked salt, pepper, sage, rosemary and a generous amount of extra virgin olive oil.