Cheesy Chicken Tenderloin Piccata

Name: Cheesy Chicken Tenderloin Piccata
Cuisine: American
Ingredients: 4 strips Chicken tenderloin; 2 slice Bacon; 2 slice Melting type sliced cheese; 1 Paprika powder; 1 Salt and pepper; 1 Egg; 1 Cake flour; 20 grams Butter

cookpad.japan @cookpad_jp

I used to eat this dish a lot in my parents’ house.

If the chicken is thick, it may take longer to cook. Pan-fry over low heat for a long time. Sprinkle some parsley flakes in the beaten eggs to add colors to the dish. It freezes well both before or after frying, but I usually freeze it after pan-frying. Paprika powder can be substituted with curry powder. Recipe by rie1029

I used to eat this dish a lot in my parents’ house.

cookpad.japan @cookpad_jp

I used to eat this dish a lot in my parents’ house.

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Ingredients

4strips Chicken tenderloin
2 sliceBacon
2 sliceMelting type sliced cheese
1Paprika powder
1Salt and pepper
1Egg
1Cake flour
20 gramsButter

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Steps

1

Cut out the sinews (tendon) off the chicken tenderloin. Butterfly the chicken, then pound it with the back of the knife to make it thin and flat.
2

Sprinkle the paprika and pepper on the chicken.
3

Cut the bacon and cheese in half, place them onto the chicken.
4

Fold in both edges so that the cheese will not melt away when pan-fried.
5

Roll the chicken into a rectangle, folding about 3 times from the side furthest away from you.
6

Coat the chicken evenly with flour, then dip it in the beaten eggs.
7

Over medium-low heat, melt the butter and align the chicken from Step 6 on the skillet. Bake slowly and thoroughly on both sides.
8

Eat it with ketchup or grainy mustard if you'd like.