Crispy Chicken Sandwich on Protein Sparing Bread

Preheat air fryer (or oven) to 390 degrees F. Click HERE to find the air fryer I LOVE!
Use a mallet or rolling pin to pound out the chicken breasts to 1/2 inch thickness.
Crack the egg into a shallow baking dish and whisk to mix well. Place the Pork King Good pork crumbs and seasoning into another shallow dish.
Dredge chicken in the eggs and let any excess drip off, then dip both sides of the chicken in the Pork King Good pork crumbs.
Set the coated chicken into the air fryer (if using an oven or toaster oven, place the chicken on a rimmed baking sheet lined with parchment paper). Repeat with remaining chicken breast.
Place in the air fryer or oven and cook for 10 minutes, flipping after 5; or until chicken is cooked through and no longer pink inside.
Meanwhile prepare the sandwich fixings. Cut 2 slices of protein sparing bread. Heat a skillet over medium high heat and add a tablespoon or 2 of butter or duck fat. Add the slices of bread and fry on one side until golden. Remove and set onto a serving plate.
Smear mayo or mustard on the inside part of the bread. Place a piece of lettuce on the bread.
Once the chicken is cooked through and no longer pink inside, place the chicken on top of the lettuce, add a slice of cheese and bacon if desired and top with the other slice of protein sparing bread.
Best served fresh!