I love chicken, who doesn't? This was another recipe that I found in one of the many magazines on my book shelf. I was amazed with just how crispy this chicken stayed. I ended up just eating the chicken breast with a side salad, but Mr. T ate his as a sandwich.
Crispy Chicken Sandwich:
(adapted from Clean Eating Magazine- March 2011)
1/4 teaspoon salt and pepper
4 egg whites
1 teaspoon dijon mustard
1 cup whole-wheat panko bread crumbs
1/3 cup whole-wheat flour
4 boneless, skinless chicken breasts, pounded thin
1 tablespoon olive oil
4 whole-grain sandwich buns
Whisk together egg whites, dijon mustard, and salt and pepper. In a shallow pan add the bread crumbs. In another pan add the flour.
Dredge each piece of chicken in the flour, shaking off the excess, then in the egg, and finally in the bread crumbs, gently pressing the bread crumbs into the chicken.
Heat the oil in a skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and fully cooked.