Chicken Bacon Ranch Sandwiches

From: Jenn@eatcakefordinner

1 large chicken breast, cut in half lengthwise

2 eggs, beaten

1/2 c. all-purpose flour

1/2 pkg. dry ranch dressing mix

pepper

1 c. Panko bread crumbs

1 Tbl. vegetable oil

2 hamburger buns

4 slices cooked bacon, for serving

ranch dressing, for serving

Heat vegetable oil in a skillet over medium heat. Whisk the eggs in a shallow dish. Place the flour, dry ranch dressing mix and pepper in another dish and the Panko bread crumbs in a 3rd dish. Dip both sides of the chicken cutlets in the flour and then the egg and last in the Panko, pressing to adhere the crumbs. Add the cutlets to the hot skillet. Cook on first side until browned, flip and continue cooking until internal temperature reaches 165 degrees on an instant-read thermometer.

To serve: Toast the hamburger buns, top each with a cooked chicken cutlet (you will have to cut the cutlet to make it fit the entire surface of the bun), cooked bacon and drizzle with prepared ranch dressing. Serves 2.

Jenn's Notes: These would also be good with some Cheddar cheese on top.