The Leo Recipe
Breaded chicken cutlet, bacon, velvet pickled vinaigrette, provolone cheese, lettuce, and tomato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Breaded Chicken Cutlet
For the Bacon
For the Velvet Pickled Vinaigrette
For the Sandwich Assembly
Method
For the Breaded Chicken Cutlet
- 1
Prepare the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch.
- 2
Coat the Chicken
Set up a breading station with three shallow dishes. In the first dish, place the flour mixed with salt and pepper. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.
- 3
Bread the Chicken
Dip each chicken breast first in the flour, shaking off the excess. Then dip in the egg, and finally coat with breadcrumbs, pressing gently to adhere.
- 4
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
For the Bacon
- 5
Cook the Bacon
In a separate skillet, cook the bacon strips over medium heat until crispy. Remove and drain on paper towels.
For the Velvet Pickled Vinaigrette
- 6
Make the Vinaigrette
In a bowl, whisk together white wine vinegar, Dijon mustard, honey, olive oil, salt, and black pepper until emulsified. Stir in diced pickles.
For the Sandwich Assembly
- 7
Assemble the Sandwich
On the bottom half of each bread roll, place a lettuce leaf, followed by a slice of tomato, the cooked chicken cutlet, a slice of provolone cheese, 2 pieces of bacon, and a generous drizzle of the velvet pickled vinaigrette. Top with the other half of the bread roll.