Chicken in Lemon-Tomato Sauce

Fry bacon until crisp.

Crumble and set aside, reserving 1 crumbled strip. Reserve bacon fat.

Saute onion in 1 tablespoon oil and butter until slightly browned. Drain off.

Add crumbled bacon and 1 tablespoon bacon fat. Add minced garlic and mix well. Grate 1/2 pound Mozzarella cheese (slice and reserve remaining cheese).

Lightly salt cutlets and fill with the onion and cheese mixture.

Roll and seal with toothpicks.

Mix together bread crumbs, Parmesan cheese, salt and pepper.

Dip chicken in eggs and bread crumbs.

Heat frying pan.

Add 3 tablespoons oil and 2 tablespoons bacon fat. Brown chicken on all sides. Cover pan and cook over medium heat.

In a saucepan, simmer tomato sauce, lemon juice, salt, pepper, sugar and 1 tablespoon bacon fat; also 1 strip crumbled bacon. When chicken is cooked, transfer to a baking dish. Top with slices of Mozzarella. Set under broiler to melt cheese.

Serve with sauce and white rice.