Crispy Mozzarella Chicken Sandwich with Tangy Slaw
A deliciously satisfying crispy chicken sandwich topped with gooey mozzarella and a zesty slaw.
Ingredients
For the Chicken Sandwich
- 4 pieces boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko works wonders)
- 1 cup mozzarella cheese, shredded
- 1 cup flour
- 2 pieces eggs
- to taste Salt
- to taste Pepper
- as needed Olive oil for frying
- 4 pieces sandwich buns (ciabatta or brioche are excellent choices)
For the Tangy Slaw
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, shredded
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Start by seasoning your chicken breasts with salt and pepper.
- Dredge each breast in flour, dip it into the eggs, and then coat it with breadcrumbs. Make sure to press the breadcrumbs into the chicken for maximum crunch!
Cooking the Chicken
- In a large skillet, heat a few tablespoons of olive oil over medium-high heat.
- Fry the chicken breasts for about 5-7 minutes on each side, or until they’re golden brown and have reached an internal temperature of 165°F.
- Remove from the pan and sprinkle with a little extra salt.
- In the last minute of cooking, place a generous amount of mozzarella cheese on top of the chicken breasts. Cover the skillet with a lid and let it melt.
Making the Tangy Slaw
- While your chicken is cooking, combine the cabbage and carrots in a bowl.
- In another small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well combined.
Assembling the Sandwich
- Toast your sandwich buns (this is a crucial step).
- Start with the bottom bun, layer on your cheesy chicken breast, add a hefty scoop of that tangy slaw, and finish with the top bun.
Enjoy
- Now, take a moment (or two) to appreciate your creation. Dive in, and don’t be shy!
Notes
You can sneak in some diced bell peppers or swap the cabbage with spinach if your family is a little on the picky side. Store the chicken and slaw in separate containers in the fridge. The chicken is best eaten within 2-3 days, while the slaw will last about 3-5 days.