Preheat the oven to 425F convection (or 450F regular bake) and line a baking sheet with a wire rack. Spray the wire rack with oil.

In a small glass measuring cup (or bowl), whisk together the ingredients for the dressing until the sugar dissolves and set aside.

Working one at a time, place the chicken breast in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until it is ¼-inch thick. Season with salt and pepper on both sides.

Add the flour to a large shallow bowl, beat the egg in another large shallow bowl, and combine the panko and regular breadcrumbs in a third large shallow bowl. Coat both sides of each chicken breast in flour, then egg (letting excess drip off), then the breadcrumb mixture, pressing the breadcrumbs on with your fingers. Place the chicken on the wire rack on the baking sheet.

Spray the top of the chicken cutlets generously with oil and bake for 12-15 mins until internal temp reaches 165F. Option to broil at the end for 1-2 mins to get the top of the cutlets extra golden brown.

Meanwhile, to a large bowl, add the Napa cabbage, carrot, red cabbage, jalapeño, cilantro, and half of the peanuts. Whisk the dressing to re-combine, then pour it onto the salad and toss.

Serve the chicken cutlets with a mound of salad on top. Sprinkle on the remaining peanuts, serve with lime wedges, and enjoy!