Cheesy Chicken Tenderloin Piccata – a delicious recipe with tenderloin, Bacon, cheese, Paprika, Salt, Egg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut out the sinews (tendon) off the chicken tenderloin.
2
Butterfly the chicken, then pound it with the back of the knife to make it thin and flat.
3
Sprinkle the paprika and pepper on the chicken.
4
Cut the bacon and cheese in half, place them onto the chicken.
5
Fold in both edges so that the cheese will not melt away when pan-fried.
6
Roll the chicken into a rectangle, folding about 3 times from the side furthest away from you.
7
Coat the chicken evenly with flour, then dip it in the beaten eggs.
8
Over medium-low heat, melt the butter and align the chicken from Step 6 on the skillet.
9
Bake slowly and thoroughly on both sides.
10
Eat it with ketchup or grainy mustard if you'd like.
432
kcal
Calories
23
g
Fat
35
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 strips Chicken tenderloin, 2 slice Bacon, 2 slice Melting type sliced cheese, 1 Paprika powder, and more.
Yes, Cheesy Chicken Tenderloin Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
