Cheesy Chicken Tenderloin Piccata

Cheesy Chicken Tenderloin Piccata

This is a slowly pan-fried chicken tenderloin picatta that goes perfectly with bacon and cheese! It freezes well, so you can save it for later use or for bento lunch boxes.


Chicken tenderloin
4 strips
2 slices
Melting type sliced cheese
2 slices
Paprika powder
as needed
Salt and pepper
to taste
Cake flour
as needed
20 g


1. 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.
2. Sprinkle the paprika and pepper on the chicken.
3. Cut the bacon and cheese in half, place them onto the chicken.
4. Fold in both edges so that the cheese will not melt away when pan-fried.
5. Roll the chicken into a rectangle, folding about 3 times from the side furthest away from you.
6. Coat the chicken evenly with flour, then dip it in the beaten eggs.
7. Over medium-low heat, melt the butter and align the chicken from Step 6 on the skillet. Bake slowly and thoroughly on both sides.
8. 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.