This dish is very simple and easy, yet highly flavorful and can be served as part of an elegant dinner. There are no difficult techniques, all you have to be able to do is use a frying pan.
First, wash your hands and rinse the cutlets so they are clean to your satisfaction. On a plate or cutting board, generously sprinkle salt and grind generous amounts of pepper. Roll a cutlet in the salt and pepper mix, pressing it into the spices, so that it is coated. You may wish to grind more pepper onto the cutlet and press it in with your fingers. (The dish can be salted after serving, but the idea is for the flavor of the pepper to be cooked in somewhat, so it's important to get enough pepper.)
Wrap slices of bacon around the salted, peppered cutlet so that it is more or less covered, trapping the salt and pepper between the cutlet and the bacon. Place it in a frying pan over high heat. Fry until the bacon has crisped and the cutlet is fully cooked. (It will be nicely browned, and usually by the time the bacon is done the chicken is done: if you aren't comfortable judging when it is fully cooked, cut into the center of the cutlet with a sharp knife to check that it is cooked through with no pink.)
Serve with a generous portion of green vegetables.
If you want the dish to be particularly salty, substitute kosher salt, ensuring that the cutlet is liberally covered in both it and the pepper. This results in a dish that is too salty for my taste, but one of my friends is absolutely wild for it when I make it extra-salty for him in this manner.