In a bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Add in your coleslaw mix, and season with salt and pepper to taste. Mix it all together and let it sit in the fridge while you prepare the chicken.

Season the chicken breasts with salt and pepper. You could feel free to add some garlic powder or your favorite seasoning blend if you’re feeling fancy.

In a three-container setup, place flour in the first, beaten eggs in the second, and breadcrumbs mixed with the shredded mozzarella in the third. Dip each chicken breast in the flour first, shake off the excess, then dip in the egg, and finally coat in the cheesy breadcrumbs.

Heat olive oil in a skillet over medium heat. Once hot, add your coated chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through.

Toast the sandwich buns if you like a little crunch. Layer your chicken breast on the bottom half, generous spoonfuls of tangy slaw, and any pickles if you’re feeling extra. Top it off with the other half of the bun.