Single stack club sandwich

This is my way of making, and eating, club sandwiches. Rather than using a layer of bread in the middle of the sandwich, I make it with a chicken breast which has been coated in dry Panko breadcrumbs and then shallow fried until golden brown.
This sandwich is really delicious especially with a nice, cold beer.
Ingredients (makes one club sandwich):
2 slices of thick bread (I use white)
2 rashers of good quality smoked bacon
1 free range chicken breast, skinless and boneless
Salt and pepper
Garlic powder (optional)
1 cup of plain flour
1 egg, beaten
1 cup of Panko breacrumbs, or other brand of dry, course breadcrumbs
3 cups of vegetable oil
2 slices of tomato
Small handful of shredded iceburg lettuce
A slice of cheese (I used gouda)
Mayonnaise
Ketchup (optional)

Method:

1) Put the chicken breast in a zip lock plastic bag and use a rolling pin to bash the chicken breast until it is approximately 1cm thick.
2) Pour a cup of flour into the bag with the chicken, and the salt, pepper and garlic powder (if using) and shake the bag so that the flour coats the chicken.
3) Remove the chicken from the bag, and shake off any excess flour.
4) Put your beaten egg into a shallow dish and dip the chicken breast into the egg, coating well.
5) Put the breadcrumbs into shallow dish or plastic bag and put in the chicken. It is important that the breadcrumbs stick really well to the chicken, so take some time to really make sure the breadcrumbs adhere.
6) I make this in advance for ease so at this point I put it in the fridge.
7) When you're ready to make your sandwich, heat the vegetable oil in a large frying pan or pot and turn the heat on to high. You can test whether the oil is hot by adding in some breadcrumbs. If they sizzle, the oil is ready. Use tongs to carefully place the chicken in the hot oil.
8) Fry on one side for about 5 minutes. Use the tongs to gently turn the chicken in the oil, ensuring the breadcrumbs brown evenly. Turn the chicken and cook in the same way on the other side. When fully cooked, remove from the oil and place on paper towels to drain.
9) Meanwhile, take a frying pan and fry the bacon rashers on a high heat. I like my bacon nice and crispy. When cooked, place on paper towels.
10) Lightly toasted the slices of bread. After this, you're ready to assemble your sandwich. I do it in this order:

- Take a slice of bread and spread it with mayonnaise
- Add the lettuce and tomato
- Add the chicken breast
- Then the cheese
- Then the bacon
- Then a dollop of ketchup
- Then the other slice of bread on top