Cut out the sinews (tendon) off the chicken tenderloin. Butterfly the chicken, then pound it with the back of the knife to make it thin and flat.
Sprinkle the paprika and pepper on the chicken.
Cut the bacon and cheese in half, place them onto the chicken.
Fold in both edges so that the cheese will not melt away when pan-fried.
Roll the chicken into a rectangle, folding about 3 times from the side furthest away from you.
Coat the chicken evenly with flour, then dip it in the beaten eggs.
Over medium-low heat, melt the butter and align the chicken from Step 6 on the skillet. Bake slowly and thoroughly on both sides.
Eat it with ketchup or grainy mustard if you'd like.
Story Behind this Recipe
I used to eat this dish a lot in my parents’ house.
If the chicken is thick, it may take longer to cook. Pan-fry over low heat for a long time. Sprinkle some parsley flakes in the beaten eggs to add colors to the dish. It freezes well both before or after frying, but I usually freeze it after pan-frying. Paprika powder can be substituted with curry powder.