Pound chicken cutlets very thin, 1/8 inch. Season with salt and pepper. Set up three shallow bowls: one with the flour, one with the eggs and another with the breadcrumbs, cheese, parsley, lemon zest and garlic. Coat chicken in flour, shaking off any excess then turn them in the egg and then finally in breadcrumbs. Fry in shallow oil over medium to medium- high heat until deeply golden. Keep cutlets warm in the oven on a rack placed on a rimmed baking sheet.
In a bowl, combine the ricotta cheese with thyme, lemon zest, half-n-half or milk, EVOO, salt and pepper.
Remove the chicken from the oven and place rack at center of oven then switch on broiler.
Broil rolls to toasty golden brown and remove. Leave bun tops out. Arrange chicken on roll bottoms in this order: cutlet, sauce, cutlet, sauce, 2 slices mozzarella cheese. Broil until mozzarella is brown and bubbly. Top with bacon, lettuce, tomato. Slather bun top with ricotta spread and set into place.