Crunchy Buffalo Chicken Sandwich - cooking recipe

Ingredients

Crunchy Chicken
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

Preparation

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.