Parrano® Chicken with Bacon
Serves 2
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  1. 4 tablespoons olive oil
  2. Two boneless, skinless chicken breast halves
  3. Salt & pepper to taste.
  4. 1 1/2 teaspoons flour
  5. 1 egg, beaten
  6. 3/4 cup Italian breadcrumbs
  7. 2 strips of bacon
  8. ¼ lb. Parrano®, shredded
  1. Warm olive oil in a sauté pan over medium high heat
  2. Pound chicken between sheets of plastic wrap to a uniform thickness of about ½ inch. Season with salt and pepper to taste.
  3. To bread cutlets, sprinkle chicken with just enough flour to coat evenly, about 1 ½ teaspoons. Dip in beaten egg, then coat with Italian breadcrumbs.
  4. Sauté breaded cutlets in olive oil on medium-high heat, cooking approximately 4 minutes on each side until fully cooked and cutlets are golden brown.
  5. While chicken is cooking, sauté bacon on medium-high heat in a non-stick pan until cooked but not too crispy, about 5 minutes. Drain on paper towels.
  6. Just before chicken is cooked, top each cutlet with one strip of bacon and cover with shredded Parrano®. Place cover on pan and continue to cook until cheese melts, approximately two minutes. Serve immediately.
Adapted from Entrees
Adapted from Entrees
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