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Begin by preparing the chicken breasts. Flatten them slightly for even cooking.
In a bowl, whisk together the eggs and a tablespoon of Dijon mustard.
Set up a breading station with plain flour in one dish, the egg mixture in another, and breadcrumbs in a third.
Coat each chicken breast first in flour, then dip into the egg mixture, and finally coat with breadcrumbs.
Heat oil in a frying pan over medium heat and cook the breaded chicken until golden brown and cooked through, about 4-5 minutes per side.
While the chicken is cooking, prepare the slaw. In a large bowl, combine the shredded red and white cabbage, grated carrot, and chopped parsley.
In a separate small bowl, mix together the mayonnaise, cider vinegar, and a tablespoon of Dijon mustard to create the dressing.
Pour the dressing over the slaw and toss everything together until well combined.
Serve the crispy chicken schnitzel alongside the fresh slaw.