Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.

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Crumbed Chicken & Bacon Steak. Crumbed Chicken Fillet Laminated with Bacon, Crumbed & Deep-Fried.
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 2
These are truly crumbed chicken fillet with a difference. Take schnitzeled chicken breast, laminate it with bacon, coat this all in crumbs, then deepfry to crispy perfection. You will need a contact grill to bond the chicken and bacon.
  • 2 x Chicken breasts, skinless, deboned
  • 6 x Rashers streaky bacon
  • ⅓ Cup Tapioca flour
  • ⅓ Cup finely crushed corn flakes mixed with ⅓ cup all-purpose flour
  • 2 Eggs lightly beaten
  • Oil for frying
  1. Measure 40cm / 16 inches cling wrap.
  2. Place a breast in the center or the plastic and fold the cling wrap over.
  3. Using your meat mallet, tap the breast down until it is 6mm / ¼ inch thick. Repeat with the second breast.
  4. Heat your contact grill to maximum heat and place the chicken on the grill with the smooth side down.
  5. Top each breast with 3 strips of bacon, close the grill for 30 seconds.
  6. Open the grill and remove the chicken. The bacon will now be perfectly laminated to the chicken.
  7. Dredge the chicken in the tapioca flour to get a good coating all over.
  8. Drag the chicken through the egg making sure to wet all of the tapioca flour.
  9. Dredge the chicken in the cornflake mixture to get a good solid coating all over.
  10. Half-fill your pan with oil and heat this to 180c / 350f.
  11. Carefully slide the chicken into the oil and fry for 3 minutes per side until crisp and golden.
  12. Remove from the oil and drain on paper towel.
  13. Serve immediately drizzled with a little tangy mayonnaise and a little fruit chutney.


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