Crunchy Buffalo Chicken Sandwich

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 chicken cutlets (or pound a bl, sl breast into submission- you want it thin)
• 2 egg whites, beaten (or 1/4 cup egg substitute)
• 1 tablespoon hot pepper sauce (not tabasco! i used texas pete's brand but franks' would be good, too)
• 1/2 cup panko breadcrumbs (i used & recommend spiced panko bread crumbs but you could use regular breadcrumbs)
• 1 tablespoon olive oil
• 4 tablespoons reduced-fat feta cheese (i prefer blue cheese but it doesn't exist in my world in a lowfat variety)
• 2 tablespoons nonfat sour cream
• 1 tablespoon hot pepper sauce, to taste
• 2 whole wheat hamburger buns, toasted (i used nature's own sugar-free buns)
• 4 leaves lettuce

Recipe

• 1 mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
• 2 dip the chicken in the egg then roll in the panko crumbs. press those crumbs on tightly. place on baking rack to set while you get the frying pan ready.
• 3 heat your large frying pan over medium-high flame and add the olive oil.
• 4 when the oil is hot, add the cutlets. cook for about 3 minutes on the first side; flip and cook 2 minutes more, depending on the thickness of your chicken. don't let the panko get over browned!
• 5 while the chicken cooks, toast the buns under the broiler.
• 6 for each sandwich, place 1 lettuce leaf on the browned bun bottom ( that's an odd phrase, huh?)and spoon over 1/4 of the "buffalo" sauce. top with a cutlet, another 1/4 of the sauce and a lettuce leaf.
• 7 if you have extra sauce, dipping your sandwich as you eat is encouraged.