Instructions
Step 1: Pound the chicken breasts to an even thickness. Season with salt, pepper, garlic powder, and paprika.
Step 2: In a shallow bowl, combine panko breadcrumbs and Parmesan cheese. In another bowl, place the flour. In a third bowl, beat the eggs.
Step 3: Coat each chicken breast in flour, then dip into the egg, and finally coat in the panko-Parmesan mixture. Press the coating onto the chicken to ensure it sticks well.
Step 4: Heat oil in a skillet over medium heat. Cook the chicken until golden brown and crispy, about 4–5 minutes per side. Remove and let rest.
Step 5: While the chicken rests, make the slaw by mixing mayonnaise, Dijon mustard, vinegar, honey, and celery seed in a large bowl. Add green cabbage, purple cabbage, carrots, and parsley. Toss until well coated.
Step 6: In the same skillet, melt butter and toast the bread slices until golden and crisp.
Step 7: To assemble, place a crispy chicken breast on one slice of toasted bread, sprinkle with mozzarella, top with tangy slaw, and finish with the second slice of bread.
Storage Information
For best results, store each component separately. Keep the slaw in an airtight container in the refrigerator for up to 2 days. Store cooked chicken in the fridge for up to 3 days and reheat in a skillet or oven for crispiness. Toast the bread fresh before assembling for the best texture.
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