Add cutlets to a bowl. Mix together Sir Kensington Avocado Oil Mayo, dijon mustard, lemon juice, sea salt and pepper. Pour overtop cutlets, ensuring they are coated on all sides. Put in the fridge until ready to assemble.

In a food processor, combine all the green goddess dressing ingredients and blend until smooth. Reserve a little of the dressing to add to the bread, and then put the rest in a bowl along with carrots, cabbage mix, scallions and mint. Mix until smooth and combined.

Add fry oil to a deep pan and let heat to about 350. Add salt and pepper to your flour. Remove excess marinade from cutlets and then dredge them in flour, then egg then breadcrumbs. Add each piece of chicken to fry oil and cook for about 3-4 min per side or until golden brown. Remove and transfer to a paper towel lined plate.

Toast bread and add green goddess dressing. Add cutlet, along with a nice scoop of the slaw. Slice and enjoy!