Crispy Chicken Sandwich with Buttermilk Slaw & Herbed Mayo

Ready in 30-45 minutes

Serves 4 people

Recipe adapted from Epicurious by Melanie Boldt

Canola oil or butter (for frying)

4 soft rolls

2 tablespoons unsalted butter, room temperature

4 sandwich slice dill pickles, cut in half crosswise

For the buttermilk slaw:

1/4 cup buttermilk

1/4 cup mayonnaise

3 tablespoons apple cider vinegar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon honey Kosher salt

1/4 small green cabbage, thinly sliced (about 2 cups)

1 medium carrot, peeled, coarsely grated

For the herbed mayonnaise:

1/4 cup mayonnaise

2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)

Fry the chicken schnitzel in a skillet with oil and/or butter.
Make the Buttermilk Slaw: Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
Make the herbed mayonnaise.
Assemble the sandwiches: Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute. Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.