Crispy Crumbed Chicken Topped with Blue Cheese and Bacon

Crispy crunchy crumbed chicken fillet topped with blue cheese and bacon, there's nothing not to like.

Now this is probably if not almost certainly no good for you whatsoever but this is totally delicious 😋 But with that said all things in moderation and all that; you'll be fine eating this once every now and then. Want to eat it everyday? Well that's certainly a big NO.

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.

If you like the look of this recipe then you will almost certainly like my Parmesan and Paprika Crumbed Chicken.

Author: Jan Bennett

Crumbed Chicken with Blue Cheese and Bacon Topping

You can buy Panko (Japanese breadcrumbs) from any good supermarket.

ingredients:

1 x chicken breast fillet per person

2 slices of smoked back bacon per person

flour

1 egg - free range of course

Panko (Japanese breadcrumbs) 

blue cheese (I used Dolcelatte

instructions

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.

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.

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