Step 1

Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.

Step 2

Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use.

Step 3

Filet the two chicken breasts so that you have four thin pieces of chicken. In one small bowl mix together the milk and egg. In another small bowl mix together the Wondra flour and Cajun seasoning.

Step 4

Heat a thin layer of vegetable oil in a large fry pan over medium heat. Dip each piece of chicken in the milk mix, then coat thoroughly in the flour mix. Fry for six to seven minutes or until lightly browned on each side.

Step 5

Spread Remoulade sauce inside the cut roll/baguette, then adds chicken and top with coleslaw.