You are here: Home » Recipes » Parmesan Chicken Sandwich with Asian Slaw Parmesan Chicken Sandwich with Asian Slaw Yield servings PrintEmail Ingredients 2 -- boneless, skinless chicken breast halves, 5 ounce each1 1/3 cups panko bread crumbs1/2 cup parmesan cheese1/4 teaspoon salt1/2 teaspoon black pepper1 cup all purpose flour2 tablespoons dijon mustard3 large eggs, beaten4 -- corn dusted soft Kaiser roll buns, halved & toasted3 cups vegetable oil3 -- green onions, sliced in half and cut into 1" pieces1/2 cup purple cabbage, thinly sliced into 2" pieces2 cups napa cabbage, thinly sliced into 2" pieces1/2 cup red bell pepper, thinly sliced into 2" pieces4 tablespoons chili paste -- juice of 1 lime1/4 cup minced mint1/4 cup minced basil1/4 cup minced cilantro1 teaspoon minced ginger2 tablespoons minced garlic1 tablespoon honey3 -- tablesppoons sesame oil3 tablespoons seasoned rice vinegar1 1/2 tablespoons toasted sesame seeds4 tablespoons mayonaise Instructions 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.