Baked chicken cutlet sandwich with salad

Ingredients

For 1 serving

• Hamburger bun1
• Chicken breast130 g
• Breadcrumbs20 g
• Egg whites1
• Lettuce30 g
• Tomatoes1
• Nonfat Greek yogurt30 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a fan oven to 210 °C and line a baking tray with baking paper.
2. Place the chicken breast between two sheets of baking paper and pound it with a meat mallet to about 1 cm thick.
3. Beat the egg whites with a pinch of salt in a shallow dish and put the breadcrumbs in another; dip the chicken first in the egg white and then in the breadcrumbs, pressing well so they stick on all sides.
4. Lay the cutlet on the tray, drizzle it with the oil and bake for 18 minutes, turning halfway, until the coating is golden and crisp and the chicken is white in the centre.
5. Meanwhile wash the lettuce and tomatoes and slice the tomatoes; mix the Greek yoghurt with a pinch of salt.
6. Toast the halved burger bun in a dry pan for 1 minute, until golden; spread it with the yoghurt and fill it with lettuce, tomatoes and the cutlet.