Prep 15 mins
Cook 5 mins
This recipe idea was born when I was attacked by a buffalo wing craving while trying to diet. As with all my recipes, feel free to sub full-fat ingredients if you want. I do suggest using the panko as it browns in the same amount of time that it takes for the chicken cultlets to cook through but stay moist.
- 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
What makes it Buffalo-ish tasting
- 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
Sandwich assembly items
- 2 whole wheat hamburger buns, toasted (I used Nature's Own Sugar-Free buns)
- 4 leaves lettuce
- 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.
I had a leftover egg white from another recipe and found this. So I made one of these sandwiches for lunch using BLSL chicken breasts. The coating was definitely hot (could be the pepper sauce I used, it's pretty hot on it's own.) This made a delicious chicken sandwich. Like another person I smeared some mayo on the bread. I'm not really a blue cheese or feta fan so I left it out. But the sandwich definitely had the buffalo heat in there. Next time I might make my favourite buffalo wing sauce and toss the cooked chicken in it for even more flavour. Either way, I will definitely be making this one again. Thanks for posting.
These were awesome. I followed exactly, except just needed one egg white. Yum!
GOOD ONE, SusieQusie !! We loved this! Made a coupld adaptations. We LOVE spicy buffalo wings, so I marinated our pounded chix breasts in hot sauce and some EVOO for about 4 hours. Then cooked per recipe. They were Perfect!! For the sauce -- I did use Blue Cheese, and added some celery seed (both for a more authentic "buffalo wing" experience ! and about a tablespoon of light Mayo. (start the diet tomorrow) ;-) Thanks again. This will be a regular !