Flatten the chicken breasts to about half an inch thick.

Set up your breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs, Parmesan, garlic powder, and oregano.

Dredge each chicken breast in the flour, shaking off excess, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture.

Heat olive oil in a large skillet over medium heat.

Fry the breaded chicken for 4-5 minutes on each side until golden brown and cooked through.

In the last couple of minutes of cooking, place mozzarella slices on top of each chicken breast and cover to melt.

In a bowl, mix together shredded cabbage, carrots, mayonnaise, apple cider vinegar, and a pinch of salt and pepper.

Place the fried chicken on each sandwich bun, add tangy slaw, and top with the other half of the bun.