Chicken steaks are thin with a mallet meat, previously placed between two sheets of household foil. Marinated in premixed lime juice, soy sauce, white pepper, crushed basil for at least 20 minutes. Fry in preheated skillet with a little butter. After they are removed and placed in dishes. Sprinkle top with thinly sliced ​​julienne or grated Emmental, which melts from the heat. With a little sunflower oil sauté onions, pickles and bacon, which are cut into thin strips for a few minutes, pour in cream sauce and season to taste with salt, white pepper and a little crushed basil. Keep on low heat and stir to thicken the sauce. Steaks are served with so prepared sauce.