2 (8 oz) boneless, skiness chicken breast cutlets, cut length-wise into 4 thinner breasts
3 Tbsp all-purpose flour
2 egg white
6 Tbsp bread crumbs
2 tsp Italian seasoning
3 Tbsp grated Parmesan cheese
¼ tsp salt and black pepper, to taste
4 Tbsp low-fat mayonnaise
juice of ½ lemon
1 Tbsp fresh sage leaves, minced
4 brioche buns
4 oz thinly sliced Prosciutto
Instructions
Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray; set aside.
Place the thinly sliced chicken in a Ziploc bag and sprinkle with the flour. Seal the bag and shake until the chicken is completely coated with flour.
In a shallow bowl, whisk the egg whites until whisk until frothy. In a second shallow bowl or dish, combine the bread crumbs, Italian seasoning, Parmesan, salt, and pepper.
Dip each flour-coated chicken cutlet into the egg whites to coat both sides (allow excess to drip off), before dredging in the bread crumb mixture, and transferring to the prepared baking sheet. Lightly mist the tops of the prepared chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.
While the chicken is baking, mix together the mayonnaise, lemon juice, and sage until well-combined. Coat each bun half with about ½ tablespoon of the mayonnaise mixture.
Top each bun bottom with the prosciutto, layer the chicken cutlet on top, and complete with the prepared brioche bun top. Serve warm.