4 Chicken breast cutlets
- (4 oz ea), 1/4" thick
4 sl Thick-cut bacon; crisp
- cooked
2 lg Eggs; beaten
1 c Flour
Salt & pepper
1 pn Garlic granules (optional)
1 pn Onion granules (optional)
1 c Italian bread crumbs
1/4 c Parmesan; grated
4 sl Pepper jack cheese *
* or your favourite sandwich cheese.
Combine the flour, salt and pepper on a plate. Add the eggs to another
plate and combine with about 1 Tablespoon of water. Combine the bread
crumbs and the Parmesan on a third plate.
Dredge the chicken breasts in the flour mixture first, then the egg
wash, and finally with the bread crumbs & Parmesan.
Fry or deep-fry the breaded breasts until the coating is nicely
crispy. Drain the excess oil on newspaper or paper towels. Place a
slice of cheese on each breast after you have turned it over to let
the back side drain - and while the chicken paillard is still hot.
Place two strips of the precooked bacon on top of two of the cheese
covered patties. Top with remaining two breasts and chow down.
