Parmesan Chicken Sandwich with Asian Slaw

  • Yield servings


2 -- boneless, skinless chicken breast halves, 5 ounce each
1 1/3 cups panko bread crumbs
1/2 cup parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
1 cup all purpose flour
2 tablespoons dijon mustard
3 large eggs, beaten
4 -- corn dusted soft Kaiser roll buns, halved & toasted
3 cups vegetable oil
3 -- green onions, sliced in half and cut into 1" pieces
1/2 cup purple cabbage, thinly sliced into 2" pieces
2 cups napa cabbage, thinly sliced into 2" pieces
1/2 cup red bell pepper, thinly sliced into 2" pieces
4 tablespoons chili paste
-- juice of 1 lime
1/4 cup minced mint
1/4 cup minced basil
1/4 cup minced cilantro
1 teaspoon minced ginger
2 tablespoons minced garlic
1 tablespoon honey
3 -- tablesppoons sesame oil
3 tablespoons seasoned rice vinegar
1 1/2 tablespoons toasted sesame seeds
4 tablespoons mayonaise


Lay chicken breast between two pieces of plastic wrap; place chicken over wrap, cover with plastic wrap. Pound with rolling pin, until 3/4" thick.

Rub all chicken breast with dijon mustard.
Sprinkle with salt & pepper. Place flour in a shallow dish. Place beaten eggs in a separate shallow dish. Place panko crumbs & parmesan cheese mixed well into a third shallow dish.

Preheat oven to 350'F.

Dip two chicken breast at a time; first in flour, then in egg, then in panko mixture. Place into oven. Cook for 25 minutes, or until chicken is cooked through.

In a mixing bowl whisk; chili paste, lime, mint, basil, cilantro, ginger, garlic, honey, sesame oil, rice vinegar, sesame seeds. Add bell peppers, napa cabbage, purple cabbage,green onions. Place bun, mayo,chicken,cabbage mixture & bun.



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