Crispy crunchy crumbed chicken fillet topped with blue cheese and bacon - what's not to like? If you're on a diet or not, I'm pretty sure this recipe won't do you a bit of good but it tastes nice.
So easy to do there isn't even a real recipe!
Just bash a chicken fillet between two sheet of cling film so it's nice and thin. Why? Because it will cook a lot quicker without drying out.
Here we go then:
First of all be sure to season the flour and the crumbs with a little salt and pepper or the chicken will taste of nothing very interesting.
Fry 2 pieces of smoked back bacon per fillet/person until nice and crisp then set aside.
Now get 3 plates in a row:
Seasoned flour on one, egg on the second and again seasoned, with salt and pepper, Panko (Japanese breadcrumbs) on the third - of course you can use ordinary breadcrumbs if you wish - but toast them lightly first so they are nice and crunchy.
Put the now thin chicken fillet first in the flour, then the egg, followed by the crumbs.
Heat a good glug of oil in a frying pan and fry each crumbed fillet for a couple of minutes each side until cooked through and golden.
Just before they are done top with sliced blue cheese (I used Dolcelatte) and put the bacon back on top - it will soon heat through.
Serve straight away with skinny chips and a side salad.