Pre-heat oven to 400°F.
Assemble bacon slices on a broiler pan. Cook until crispy, about 10 minutes. While the bacon is crisping up, heat EVOO in a skillet over medium-high heat. Season the chicken cutlets with salt and pepper, and cook 2-3 minutes on both sides until golden brown. There should be no pink in the middle.
In a small mixing bowl, combine 1/4 cup of ranch dressing with a couple drops of hot sauce, depending how spicy you like it. To assemble your BLT, place a chicken cutlet on a piece of toasted white bread. Spread about a tablespoon of the dressing over the cutlet.