Baking panko-encrusted chicken ensures a delightfully crispy bite and eliminates extra oil from frying. Add flavor, creaminess, and extra protein with our Clean Eating recipe for lemon dill sauce thickened with Greek yogurt.
In a small bowl, whisk together yogurt, dill and lemon juice. Season with 1/8 tsp each salt and black pepper; set aside.
In a separate small bowl, whisk together egg whites, Dijon and remaining 1⁄8 tsp each salt and black pepper; set aside. Transfer panko to a shallow pan or plate. Transfer flour to a second shallow pan or plate.
Dredge each chicken breast in flour, shaking off excess, then in egg white mixture. Press cutlets gently into panko and transfer to a baking tray or plate.
Heat oil in a nonstick skillet on medium-high. Working in batches if necessary, sear chicken until golden brown and fully cooked, about 3 to 4 minutes per side. Transfer to a paper towel–lined plate.
Assemble sandwiches: Split buns and spread yogurt-lemon mixture evenly onto cut sides of bread, dividing evenly. Layer bottom half of each bun with 1 chicken cutlet and even amounts of watercress, cucumber and roasted peppers. Cover each with top half of bun.