If chicken cutlets are thicker than ¼ 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.
Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through.
P id=”instruction-step-5″>5. Transfer chicken to a baking sheet, top with mozzarella, and broil 2–3 minutes until melted.
Id=”instruction-step-6″>6. In a bowl, mix romaine, cabbage, banana peppers, banana pepper juice, and sour cream. Season to taste.
Id=”instruction-step-7″>7. Assemble sandwiches with chicken on bottom bun, slaw on top, and finish with the top bun.
