Crispy Fried Chicken Bacon Parmesan Sandwiches

Crispy Fried Chicken Bacon Parmesan Sandwiches


For the fried chicken:

1/4 cup all-purpose flour
3/4 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 Tablespoon water
1/4 cup shredded Parmesan cheese, or grated
3/4 cup Panko Japanese bread crumbs
2 boneless skinless chicken filets (about 4 ounces each)
2 Tablespoons cooking oil
4 slices bacon, cut each in half
For the lettuce slaw topping:
1 1/2 cups lettuce
1/8 cup shredded Parmesan cheese
1/2 cup mayonnaise
2 Tablespoons sugar
Salt and pepper to taste
2 deli sandwich rolls, or buns


For the fried chicken:
Arrange 3 shallow dishes side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Whisk egg and water together. Third shallow dish: Stir together 1/4 cup Parmesan cheese and Panko bread crumbs.
Pat-dry each chicken with a paper towel. Place filets between two sheets of plastic wrap and pound flat with a meat mallet. Click for a meat mallet.
Dredge each chicken in flour mixture and shake off excess flour. Dip each in egg mixture. Coat each in Panko and Parmesan mixture. Press on extra Panko mixture to coat.
Heat cooking oil in half of a 16 inch electric skillet to 375 degrees F (190 C). Click for a 16 inch electric skillet.
On the oiled half of the skillet, fry chicken until browned and cooked through, about 5 minutes on each side. At the same time in the other half of the pan, cook the bacon until crisp. Drain all on a wire rack or paper towel.
For the lettuce slaw topping:
Cut lettuce into shreds. In a medium bowl, mix together 1/8 cup Parmesan cheese, mayo, sugar, salt and pepper. Combine lettuce shreds with creamy mayo mixture.
To assemble:
Cut deli sandwich rolls in half if they are not pre-split. Place bottom halves onto serving plates. Top with chicken, bacon, and lettuce mixture. Add tops of the sandwich rolls, serve and enjoy!