Parmesan Chicken Sandwich with Asian Slaw

  • Yield: servings


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