Crunchy Chicken Sandwiches with Cabbage Slaw

Crisp white-meat chicken cutlets are layered with Dijon-lemon sauce, quick-pickled onion, and a bright cabbage slaw for a fast, complete sandwich meal.

55 min

4 sandwiches

A crisp breaded chicken sandwich is piled with cabbage slaw and pink pickled onion on a soft bun.

Ingredients

1 1/2 lb boneless skinless chicken breast cutlets

1/2 cup all-purpose flour

2 large eggs

1 1/2 cups panko breadcrumbs

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

3/4 cup neutral oil for shallow frying

4 soft burger buns, split

3 cups shredded green cabbage and carrot slaw mix

1/2 cup mayonnaise

2 tsp Dijon mustard

1 tbsp lemon juice

1/2 small red onion

2 tbsp apple cider vinegar

1 tsp sugar

Equipment

Large skillet · Wire rack · Three shallow bowls · Instant-read thermometer · Small mixing bowl

Keep the coating crisp

Drain fried cutlets on a rack instead of a flat plate so steam does not soften the panko.

Serve the slaw alongside

Bring any extra cabbage slaw to the table as the vegetable side for the sandwiches.

Make the fresh condiments

01. Toss the thinly sliced onion with vinegar and sugar until no sugar crystals remain. Let it stand while you fry so the slices soften and turn glossy.

02. Whisk the Dijon-lemon sauce until smooth, then reserve half before dressing the slaw. The reserved portion keeps a creamy, sharp layer for the buns.

Bread the cutlets

03. Arrange the flour, beaten egg, and seasoned panko in separate shallow bowls so the breading progresses cleanly from dry to wet to crumbs.

04. Pat the chicken dry, then coat it in flour, egg, and panko. Press the crumbs firmly until no bare chicken remains and the surface looks craggy.

Cook until crisp

05. Heat the oil over medium-high until a panko crumb sizzles immediately but stays golden; that signals enough heat to crisp the coating without scorching it.

06. Fry the chicken in batches for about 4 minutes per side, leaving room between cutlets. Drain on a rack when deeply golden and the thickest piece reaches 165 F.

Assemble

07. Warm the cut sides of the burger buns in the skillet just until pale golden; the toasted surface helps keep sauce from soaking in immediately.

08. Layer reserved sauce, crisp chicken, slaw, and pickled onion on each bun right before serving. Keep extra slaw alongside so the crust stays crunchy.