Lemon Chicken Cutlet Sandwich

Preheat the oven to 350 degrees Fahrenheit and add the bacon to a baking sheet and cook for 15 minutes. Set aside when done.

Butterfly and pound the chicken breast to an even thickness.

In a shallow bowl, whisk the eggs. In another shallow bowl, mix together the breadcrumbs, salt, and black pepper.

Dip each chicken cutlet into the eggs, then place it in the bread crumb mixture, pressing gently to coat the crumbs to the chicken.

Heat oil in a large skillet over medium heat. Cook the breaded chicken cutlets for about 2-3 minutes on each side, or until golden brown and cooked through.

In the same skillet, remove the access oil. Melt a small portion of butter over medium heat (About 1 TBSP). Add the shallot and cook for 1-2 minutes on medium heat. Add the 2 TBSP of freshly squeezed lemon juice and lower the heat.

Begin whisking in the rest of the butter to emulsify. Add red pepper flakes, black pepper, and parsley. Place the chicken in the sauce to coat on all sides.

Toast the bun in a pan with a knob of butter until golden.

Add mayo and sriracha to a bowl to make the spicy mayo.

Assemble the sandwich by adding the spicy mayo to the bottom bun, then the chicken, followed by a spoonful of lemon butter sauce and provolone cheese.

Place the sandwich on a baking sheet and wired rack and broil for 2 minutes to melt the cheese.

Take it out and finish assembling the sandwich by adding the carmelized onions, bacon, and a handful of spinach (Apply drizzle of oil and salt to spinach if desired), and the top bun.

Cut in half and enjoy.