1 Slice an onion and place it in a pan with a TBSP of oil on low heat. Stir occasionally and cook until caramelized. (About 35-40 minutes)
2 Preheat the oven to 350 degrees Fahrenheit and add the bacon to a baking sheet and cook for 15 minutes. Set aside when done.
3 Butterfly and pound the chicken breast to an even thickness.
4 In a shallow bowl, whisk the eggs. In another shallow bowl, mix together the breadcrumbs, salt, and black pepper.
5 Dip each chicken cutlet into the eggs, then place it in the bread crumb mixture, pressing gently to coat the crumbs to the chicken.
6 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.
7 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.
8 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.
9 Toast the bun in a pan with a knob of butter until golden.
10 Add mayo and sriracha to a bowl to make the spicy mayo.
11 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.
12 Place the sandwich on a baking sheet and wired rack and broil for 2 minutes to melt the cheese.
13 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.
14 Cut in half and enjoy.
