Step 1

Place the butterflied chicken breasts between two sheets of plastic wrap and use a rolling pin and meat mallet to pound them out until they are 1/4 inch thick. Cut each cutlet in half.

Step 2

In a shallow bowl, beat the eggs with a pinch of kosher salt. Place the flour in a second shallow bowl and season with salt and pepper. In a third shallow mixing bowl mix together panko, sesame seeds and salt and pepper to taste.

Step 3

Working with one chicken cutlet at a time, place the chicken cutlets in flour, dust off any excess, then dredge through beaten egg. Let any excess drip off before placing the chicken in the panko-sesame mixture. Gently press the panko onto the chicken to ensure it is well coated. Transfer to a plate.

Step 4

In a large skillet or wok, heat about 1/2 inch of canola oil over medium-high heat. Add 1 piece of breaded chicken and fry until crispy and golden brown. Transfer the cooked breaded chicken cutlets to a cooling rack and season with salt. Repeat with the remaining chicken.

Step 5

In a large mixing bowl, whisk together the mayo, dill, capers, pickle, mustard, lemon juice, vinegar, and pinch of salt and pepper. Add the cabbage and massage the sauce with your hands to ensure the cabbage is fully coated and begins to soften.

Step 6

To assemble, in a small mixing bowl stir together the barbecue sauce and honey. On each bun, build a sandwich with a leaf of butter lettuce, 2 pieces of crispy chicken schnitzel, drizzle of barbecue honey sauce and a scoop of tartar slaw.