First, make the slaw. Mix all the ingredients except for cabbage together in a large bowl. Add the cabbage and combine and refrigerate for 30 minutes to marinate the flavors.
Next up, schnitzel time. Place a large piece of plastic wrap on a cutting board and place the chicken breasts down, spaced a few inches apart.
Cover the chicken with more plastic wrap and pound to about ¼ inch thin with a mallet or heavy pan.
Put the flour, whisked egg and matzo meal each in a separate shallow bowl. Season the flour with 1-teaspoon kosher salt and add the sesame seeds to the matzo meal.
Heat ½ inch of oil over medium heat until 375 degrees F.
Meanwhile, coat each chicken breast in flour, shake it off, then egg, drip it off, then matzo meal. Tip: Use alternative hands for the dry and wet dipping for less mess.
Fry chicken breasts in oil for 2-3 minutes per side or until golden brown.
Blot the chicken on a paper towel and sprinkle cooked schnitzel with a little more salt.
Serve on sliced baguettes with pickles and slaw!
Recipe by- Amy Kritzer who is the founder of the award-winning blog http://whatjewwannaeat.com/, the author of Sweet Noshings and the owner of https://moderntribe.com/. In her spare time, she enjoys theme parties and glitter.