The effort to make your own crispy chicken fillets is much appreciated by your guests because this club sandwich will beat out any restaurant or frozen version everyday.
8 to 10
3 lbs. boneless chicken breasts, pounded thin
sweet & spicy breadcrumbs
1 cup milk
1 lb bacon, cooked but not crispy
1 lb sliced provolone
12 sandwich buns
bread & butter pickles
horseradish sauce, mustard, ketchup
No nutrition information available
Preheat oven to 350 degrees. Cut pounded chicken fillets into bun size pieces, soak in milk, dredge in flour, coat in beaten eggs, coat in breadcrumbs. Fry the chicken filets in oil till cooked through and golden brown. (If pounded thin, it will not take long to cook through) Don't overcook. Drain on paper towels and place on cookie sheet. Layer cheese on each filet and top with bacon slices. Place in the oven for 3 to 5 minutes until cheese is melted. Serve on buns and allow each to top with their choice of condiments.