Schnitzel fried chicken grilled cheese with slaw

Shred the cabbage and slice the red Fresnos and dill pickles thin; add salt and pepper, lime juice and a touch of Kewpie mayo and mix.

Flatten the bottom of the loaf and cut two even slices lengthwise with an electric carving knife, keeping the blade still and turning the loaf.

Put a little oil in a Ziploc bag, add the chicken breast and flatten it with blows from a cast iron pan to the size of the bread.

Crush Chex Mix with a rolling pin to fine pieces, not dust; on a breading tray add Parmesan, garlic powder, onion powder and smoked paprika and mix.

Season the chicken with salt and pepper, spread a thin layer of Kewpie mayo as a binder instead of flour and egg, lay it in the crumbs, season and coat the other side and press well.

Slide into warm oil from a spatula and fry about 6 to 7 minutes total, flipping once; pull it at 155 to 160.

Move the chicken to a rack.

Spread the outsides of the bread with the secret spread for even browning and put them face down on a flat griddle.

Spread more Kewpie mayo on top and cover with white cheddar. Keep the heat low so the bread heats through and the cheese melts before the bread burns.

Build: one half, the schnitzel chicken, the slaw, the other half. Cut into wedges.