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1
Heat the oven to 325 degrees F.
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2
Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet.
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3
Bake the bacon or pancetta until crisp, 15 to 20 minutes.
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4
Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece.
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5
Pound the cutlets very thin and season with salt and pepper, to taste.
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6
Preheat the waffle iron.
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7
Melt a couple of tablespoons butter in small dish in the microwave.
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8
Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl.
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9
Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
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10
While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets.
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11
Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
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12
When the cutlets are all cooked, add a couple tablespoons butter to pan.
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13
When the butter has melted, stir in the rosemary and cook for 1 minute.
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14
Sprinkle in the flour, stir for 1 more minute, then whisk in the stock.
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15
Season with salt and pepper, to taste, then add the syrup.
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16
Reduce heat to low.
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17
Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
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18
To serve, cut the waffles into 8 squares.
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19
Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta.
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20
Add a second cutlet on the bacon and cover with another waffle.
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21
Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.
