Mary Ellen’s Chicken Cheese and Bacon
Good quality boneless chicken cutlets. We prefer the ones that aren’t super thin. Depending on size, you will need at least one cutlet per person.
Italian seasoned breadcrumbs
Bacon (we use Low Sodium). Cut bacon slab in half before cooking.
Monterey Jack Cheese, sliced from a block width-wise so each piece is between 1/8 and ¼ inch thick.
Canola or other light frying oil
Depending on how many cutlets you make, you will need about 3 cut pieces of bacon for each. And you will need about 2-3 pieces of cheese per cutlet.
Preheat oven to 350 degrees.
While oven is preheating, fry bacon in a large non-stick pan on the stovetop until just crisp. Remove bacon onto paper towels. Pour grease into large pyrex measuring cup and set aside.
Beat together a couple of eggs with a little milk to make an egg bath in a large pyrex pie plate. In another pie plate, pour breadcrumbs.
Dip each cutlet in egg bath, covering both sides. Then thoroughly coat with breadcrumbs.
In same pan that you fried the bacon, add some bacon grease and some canola oil and fry chicken cutlets on each side until golden brown. Add a little extra bacon grease and canola oil as necessary while frying. You don’t want your chicken to be swimming in oil, but you need enough oil to brown it nice and even on both sides.
Place cutlets in single layer on shallow baking pan and on top of each cutlet, put three pieces of bacon and cover with 2-3 pieces of cheese. Use enough cheese to cover most of the bacon.
Bake in oven for about 20 minutes until cheese is melted and bubbling.
Serve with rice pilaf or a wild rice mixture and your favorite veggies.
FYI: I’ll be publishing my rice pilaf recipe in a future blog, so stay tuned!!