Put the panko and flour in two separate shallow bowls. Put the egg in a third shallow bowl and beat until well blended. Sprinkle the tomato slices on both sides with salt and pepper and dredge them in the flour. shaking off the excess. Dip the slices in the egg and then dredge them in the panko to coat completely. Set aside on a plate.

Heat a 12-inch skillet over medium-high heat and add half the bacon slices. Cook, turning as needed, until crispy, 5 to 7 minutes total. Transfer to paper towels to drain. Cook the remaining bacon in the same way.

There should be plenty of bacon grease to fry the tomatoes; if not, add vegetable oil. Fry the tomatoes over medium-high heat, turning once, until golden, about 2 minutes per side.

Spread each of the muffin bottoms with chutney, top with a fried tomato slice, two slices of bacon, the sliced avocado, and some lettuce. Enjoy!