CRUNCHY BUFFALO CHICKEN SANDWICH

Crunchy Buffalo Chicken Sandwich image

Provided by SusieQusie

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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

Steps:

Mix the hot sauce with the egg whites then set up your assembly line: chicken, egg dip, panko crumbs, baking rack.
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.
Heat your large frying pan over medium-high flame and add the olive oil.
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!
While the chicken cooks, toast the buns under the broiler.
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.
If you have extra sauce, dipping your sandwich as you eat is encouraged.

Nutrition Facts : Calories 314.1, Fat 11.1, SaturatedFat 2, Cholesterol 1.4, Sodium 836.4, Carbohydrate 41.8, Fiber 3, Sugar 6, Protein 12.3