• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat the Bite
  • Home
  • Recipes
  • About
menu icon
go to homepage
search icon
Homepage link
  • Welcome to Eat the Bite!
  • Recipes
  • Appetizer/Snack
  • Side Dish
  • Breakfast/Brunch
  • Sandwiches
  • Beef
  • Chicken
  • CSA SERIES
  • Entrees
  • International
  • Pasta
  • Pizza
  • Pork
  • Salad
  • Seafood
  • Stuffed Chicken Breast Series
  • Sweet Things
  • Vegetarian
×
Home » Sandwiches

The Kackle Burger: Chicken Cutlet with Bacon and Cheese

Published: Mar 15, 2022 by Stacey

Jump to Recipe·Print Recipe
close up look of kackle burger chicken cutlet with bacon and cheese on french bread cut in half

Let me explain the origin of The Kackle Burger. So many towns have that one great place to grab lunch or dinner. It's locally owned. It's been around for decades. The food is consistently awesome. The waitstaff knows you - they gossip with you. The floors smell weird, but you don't care. You can get drunk in the middle of the day and play Keno if you feel like it. It's got... character. There was a place such as this in my town. My favorite thing I ever ordered was The Kackle Burger. It was a chicken cutlet with bacon and cheese served on lightly toasted French bread.

YouTube video

It's Easy to Make a Kackle Burger - and everyone will love you for it!

The Kackle Burger is a chicken cutlet sandwich and making chicken cutlets is one of the easiest things in the world to do. And the French bread? No problem. You can buy those freshly baked French bread loaves in the bakery section of your local grocery store. The ingredients are affordable, and the process is simple. Plus, I have a great video (above) that you can follow along with!

a plate of cooked bacon for the kackle burger chicken cutlet with bacon and cheese
Cook your bacon at the beginning of the process
dredging station - one breaded cutlet on a plate for the kackle burger chicken cutlet with bacon and cheese
Bread all the cutlets and get ready to fry
overhead view of turning the golden brown chicken cutlets for the kackle burger chicken cutlet with bacon and cheese
Fry for 3-4 minutes on each side
melted jack cheese on chicken cutlets - kackle burger chicken cutlet with bacon and cheese
Melt the cheese in the oven
assembling the kackle burger on toasted french bread
Chicken cutlet with bacon and cheese. Kackle Burger is in the house!

Prior to my favorite local restaurant tragically selling to new owners (who ultimately ran it into the ground), I would treat myself to a Kackle Burger from time to time. On some very rare occasions, in the dead of winter, I might change it up and order their French Onion Soup because it was insanely delicious. But mostly, I ordered the true love of my life: The Kackle Burger.

They did not use frozen chicken cutlets from a bag that came from a giant freezer. These were made in-house. Real chicken cutlets made in a restaurant kitchen and fried in hot oil. It was everything to me. I should mention my all-time favorite sandwich combo is chicken, bacon and cheese: a culinary trifecta in my opinion.

optional sandwich toppings for your kackle burger plate of sliced tomato, red onion and lettuce
Optional toppings to consider
close up of a plate of crinkle cut french fries to serve on the side with your kackle burger
Crinkles fries were awesome with this
extreme close up of chicken cutlet with bacon and cheese cut in half on french bread plus a french fry dipped in ketchup
Hello Kackle Burger!

For this chicken cutlet sandwich The Toppings are all about you

You might consider this next statement controversial. I don't like mayonnaise. And I don't like iceberg lettuce. The Kackle Burger came with lettuce, tomato and mayo. I always skipped that. You CAN add these things to your particular sandwich, of course. I choose not to do that. The joy of chicken, bacon, cheese and good bread is enough for me. The original sandwich was made with Jack cheese, but cheddar or Swiss would work great too if you prefer that. It's pretty flexible - use the toppings you love!

I hope you give this one a try - it's really delicious! Also, if you don't need to make six sandwiches you can use the rest of the cutlets to make Crispy Chicken Parmesan! If you're looking for other awesome sandwich recipes you should check out my Grilled Chicken Sandwich with Romesco, Dill Havarti & Arugula or my Crispy Pork Schnitzel w/Pickled Red Onions & Savory Caper Spread.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of a plate with kackle burger cut in half, crinkle fried and more kackle burgers in the background with, chicken cutlets, loaf of french bread

The Kackle Burger: Chicken Cutlet with Bacon and Cheese


★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 sandwiches 1x
Print Recipe
Pin Recipe

Description

The best sandwich from an old favorite spot the kackle burger, a chicken cutlet with bacon and cheese, is a crowd-pleasing gourmet!


Ingredients

Units Scale
  • 3 boneless chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 8 ounce bag of shredded Jack cheese
  • 12 strips of cooked bacon
  • 2 long loaves of French bread
  • Canola oil for frying

The dredging station:

  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 2 cups of plain bread crumbs (see note #1)
  • 5 eggs, beaten

Optional Toppings:

  • Sliced tomatoes
  • Sliced onion
  • Lettuce
  • Mayonnaise

Instructions

  1. Don’t forget to watch my video with all the step-by-step instructions. 
  2. At the beginning of the process or even the day before – cook all the bacon and set aside on a plate. If it needs to be warmed, I throw the plate in the microwave for about 20-30 seconds until warmed. 
  3. If you are using the optional toppings, allow time to slice the tomatoes, onions and lettuce. 
  4. Trim the fat from around the edges of the boneless breast of chicken.
  5. Cut the chicken breasts in half lengthwise so that the three boneless chicken breasts make six cutlets. 
  6. One by one, cover the chicken breast with plastic wrap and pound it down to about ¼” thickness. You can use a mallet, cast iron skillet or regular pan to flatten the chicken. The chicken may stick to the cutting board – have a spatula ready to transfer the chicken off the cutting board. My video shows this well. 
  7. After all the chicken has been pounded and thinned, lightly salt and pepper both side of the chicken. This should take approximately ½ teaspoon of salt and ¼ teaspoon of pepper. 
  8. Set up your dredging station. Add breadcrumbs to a wide bowl or plate. Beat the eggs in a smaller bowl and transfer to a larger, wider bowl. Put flour in a bowl and add the salt and garlic powder. Mix together with a fork. 
  9. Start heating the canola oil in a pan right before you start breading the chicken. Heat should be medium. You should fill the pan with about a ¼” of canola oil (or vegetable oil). This is a shallow fry so we are not submerging the chicken in oil. We’ll fry a few minutes on each side. 
  10. With each piece of chicken, dip it in the egg covering both sides > then the flour covering both sides > then BACK IN THE EGG covering both sides again > the FINAL stop is the breadcrumbs – be sure to coat well. Put all the breaded cutlets on a plate or sheet pan. 
  11. Flick a little egg into your pan and, generally, if it starts sizzling the oil is ready to go. I cooked the cutlets in two batches. Place the cutlets in the oil carefully and fry for about 3-4 minutes until they are golden brown. Then carefully turn the cutlets and fry on the other side for 3-4 minutes. Transfer the cooked cutlets onto a paper towel lined plate or sheet pan. 
  12. Once all the cutlets are cooked, remove the paper towel from the sheet pan and spread the cheese onto each cutlet. You can turn on your broiler in the oven to melt the cheese or just heat the oven to 350. It only takes a couple of minutes to melt the cheese. 
  13. While the cheese is melting you can also toast the French bread in the oven at the same time or use your toaster oven. Cut the bread in the appropriate sizes for the chicken cutlets. 
  14. Assemble sandwiches.  Add cutlets with melted cheese and two slices of bacon per sandwich. Add any additional toppings if you like (lettuce, tomato, mayo, etc). Serve with chips or fries! Enjoy!

Notes

  1. I really love plain Progresso breadcrumbs and highly recommend giving them a try if you haven’t. This isn’t sponsored and I’m not being paid to say that. I simply LOVE Progresso breadcrumbs. Excellent quality. 
  2. If you want to use a different cheese, go for it. Cheddar or Swiss would work well too. 
  3. If you don’t end up making six sandwiches – you can easily use the extra cutlets for a chicken parmesan dinner as well. This is what I did. I froze a couple of the kackle burgers and I made chicken parmesan for dinner the next night! 
  4. Should there be any remaining French bread, I cut it and freeze it to make French bread pizzas another time. 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

« Pork Chops with Stove Top Stuffing, Caramelized Onions and Apples
Korean Beef Bulgogi Over Rice »

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Richard Breckinridge

    August 25, 2023 at 3:58 pm

    Was the place in question in Massachusetts by chance?

    Reply
    • Stacey

      August 25, 2023 at 5:18 pm

      Yes. 🙂

      Reply

Primary Sidebar

Want to hear about more deliciousness from Eat the Bite?

Sign up for my newsletter and never miss a recipe!

I'll send the latest and greatest right to your inbox!

Social Media Stuff

  • Instagram
  • Pinterest
  • YouTube

Do you love chicken? Me too!

grilled sriracha lime chicken on a plate garnished with lime wedges and cilantro

Grilled Sriracha Lime Chicken

one plate with lemon butter basil chicken cutlets with parmesan cheese garnish and sauteed zucchini

Lemon Butter Basil Chicken Cutlets

extra crispy shake-n-bake drumsticks with veggies on a platter garnished with parsley

Extra Crispy Shake-n-Bake Drumsticks

overhead view of a bowl of honey soy chicken over basmati rice garnished with scallions

Honey Soy Chicken Over Basmati

dinner for two ground chicken kiev in a pool of parsley garlic butter

Dinner for Two: Ground Chicken Kiev

pickle juice and buttermilk brined fried chicken sandwich with pickles and cole slaw and french fries on the side

Pickle Juice & Buttermilk-Brined Fried Chicken Sandwich

Chicken, Sauerkraut and Sausage

Cheap and Easy Dinner Chicken Thighs, Carrots, Potatoes & Onions - overhead view of baking dish right out of the oven

Cheap and Easy Dinner: Chicken Thighs, Carrots, Potatoes & Onions

Recent Comments

  • Stacey on Bobby Flay's Fantastic Pickled Red Onions
  • Stacey on Ina Garten's Sheet Pan Brownies (aka Outrageous Brownies)
  • Stacey on How to Make a Western Omelet

Footer

As an Amazon Associate, I earn from qualifying purchases.

Privacy Policy

Copyright © 2023 Eat the Bite on the Foodie Pro Theme