Crispy Chicken Sandwich with a Pickled Slaw

If your cutlet is thick, you might want to pound it. To do this, place the chicken breast between two sheets of plastic wrap or parchment paper (or in a zip-top bag) to keep things tidy. Use a meat mallet, rolling pin, or even the bottom of a heavy skillet to gently pound the chicken to an even thickness of about ¼ inch. Working from the center outward helps prevent tearing, and keeping the thickness uniform ensures the cutlets cook evenly and stay tender.
Add your fry ingredients to 3 bowls: flour, eggs and panko. Add everything but the bagel seasoning to the panko breadcrumbs and stir until combined. Starting with the flour, then eggs, then panko, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
Add fry oil to a large skillet. When oil reaches 350 degrees, add chicken. Cook for about 3-4 min per side or until chicken is a deep golden brown. Transfer to a cooling rack.
Turn oven to broil and top chicken with sliced of mozzarella. Broil for about 3 min or until cheese is browned and bubbly. Add bread for the last minute or so.
Make the slaw by combining ingredients in a bowl. Season to taste.
Toast bread and add chicken along with a heaping spoonful of slaw. Enjoy!