Bacon Swiss Hand-breaded Chicken Sandwich Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch. Season both sides evenly with kosher salt, black pepper, garlic powder and smoked paprika.

Prepare breading stations

Set up three shallow dishes: 1) flour, 2) whisked eggs with whole milk, 3) breadcrumbs mixed with grated Parmesan. Season flour lightly with a pinch of salt and pepper. Whisk eggs and milk until homogenous.

Hand-bread the chicken

Working one piece at a time, dredge the chicken first in the flour, shaking off excess, then dip into the egg mixture coating completely, then press into the breadcrumb-Parmesan mixture until evenly coated. For an extra hearty crust, repeat the egg and breadcrumb step once more. Transfer breaded cutlets to a wire rack and rest 10 minutes to set the crust.

Fry until golden

In a large heavy skillet, pour vegetable oil to a depth of about 1/4 inch and heat over medium-high until it reaches 350°F (or a bubble-test with a small piece of breadcrumb should sizzle briskly). Add breaded cutlets (work in batches if needed) and fry 3 to 4 minutes per side, turning once, until crust is deep golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven while finishing remaining cutlets.

Cook bacon

While the chicken rests or while frying, arrange bacon slices in a cold skillet in a single layer and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Alternatively, bake on a rimmed sheet at 400°F for 15–18 minutes. Transfer bacon to paper towels to drain, then pat dry and keep warm.

Melt Swiss on chicken

When all cutlets are fried and back in the warm oven, top each hot cutlet with two slices of Swiss cheese. Return to the oven for 1–2 minutes or under a broiler for 30–60 seconds until the cheese just melts and becomes slightly gooey. Watch closely to avoid browning too much.

Toast the buns

Butter the cut sides of the buns. In a skillet over medium heat (or on a griddle), toast buttered sides until golden brown, about 1–2 minutes. Keep toasted buns warm.

Prepare sauce

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, and optional hot sauce. Taste and adjust seasoning with a pinch of salt and pepper. This creates a tangy sandwich mayonnaise to complement the chicken and bacon.

Slice tomato and assemble lettuce

Slice the tomato into 1/4-inch rounds. Pat lettuce leaves dry. Have pickle slices ready.

Assemble sandwiches

Spread a generous tablespoon of the prepared mayo mixture on both the top and bottom bun. On the bottom bun place 2 lettuce leaves, then the Swiss-topped chicken cutlet, 3 slices of bacon (split the cooked bacon evenly between sandwiches), 4 pickle slices, and 2 tomato slices. Top with remaining lettuce if desired. Close the sandwich with the top bun.

Cut sandwiches in half on a slight diagonal, secure with a toothpick if desired, and serve immediately with fries or a simple side salad. Sprinkle chopped fresh parsley over the plate for garnish.