Instructions: Coat large skillet lightly with olive oil and set over medium-high heat. Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.

Put flour on a plate. Pat cutlets dry, season lightly with salt and pepper, dredge in flour.

Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons. When fat is hot shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.

With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter. Stir in cream and simmer until you get a nicely thickened sauce.

Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with the sauce over top and a sprinkle of parsley.

Comments: Chef Vittorio Renda is Buca di Beppos chef responsible for selecting the recipes for the menus of each Buca restaurant. Vittorio grew up in Calabria, Italy, where he learned to cook at an early age under the tutelage of his father and grandfather. Prior to joining Buca di Beppo as director of culinary development in December 1993, he honed his skills working throughout Italy for 12 years.

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