Crispy Mozzarella Chicken Sandwich with Tangy Slaw
A delicious sandwich featuring crunchy fried chicken, melted mozzarella, and a tangy banana pepper slaw.
Ingredients
Chicken & Cheese
- 2 large chicken cutlets Pound thin if thicker than 1/4 inch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6-8 small fresh mozzarella balls, sliced
Breading Station
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs For a crispy crust
- 1 teaspoon everything-style seasoning Optional
Frying
- 3/4 cup neutral cooking oil For frying
Creamy Banana Pepper Slaw
- 1 cup chopped romaine lettuce
- 1/3 cup finely chopped green cabbage
- 1/4 cup chopped banana peppers
- 2 tablespoons banana pepper juice
- 2 tablespoons sour cream
- Salt to taste
- Black pepper to taste
For Serving
- 2 pieces brioche sandwich buns, split and toasted
Instructions
Preparation
- If chicken cutlets are thicker than 1/4 inch, pound until evenly thin. Season with salt and black pepper.
- Set up three bowls with flour, beaten eggs, and panko mixed with seasoning.
- Dredge chicken in flour, dip in eggs, then coat fully in panko.
Cooking
- Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through.
- Transfer chicken to a baking sheet, top with mozzarella, and broil 2–3 minutes until melted.
Assembly
- In a bowl, mix romaine, cabbage, banana peppers, banana pepper juice, and sour cream. Season to taste.
- Assemble sandwiches with chicken on bottom bun, slaw on top, and finish with the top bun.
Notes
Serve hot so the cheese stays melty. Add fries, chips, or a simple salad for a full meal. Leftover chicken and slaw can be stored separately in airtight containers in the fridge for up to 3 days.