Honey Dijon Beer-Marinated Chicken Sandwich With Slaw

1. 1

   One at a time, slice each chicken breast horizontally through the center to form two thin halves.

2. 2

   In a medium bowl, combine beer and chicken.

3. 3

   Refrigerate for 30 minutes.

4. 4

   In a small bowl, combine slaw, mayonnaise and relish.

5. 5

   Mix well, then refrigerate until needed.

6. 6

   In a small bowl or cup, whisk together mustard and honey.

7. 7

   Set aside.

8. 8

   Meanwhile, in a food processor, pulse almonds until coarsely ground.

9. 9

   Transfer to a wide shallow bowl.

10. 10

    Add panko, garlic powder, salt and pepper, mixing to combine.

11. 11

    When chicken is ready, remove it from beer and pat dry with paper towels.

12. 12

    Whisk egg in a wide shallow bowl.

13. 13

    One at a time, dredge each chicken cutlet through egg, then through breadcrumb blend.

14. 14

    In a large skillet over medium-high, melt butter.

15. 15

    Working in batches, and adding more butter as necessary, add chicken and cook for 4-5 minutes per side or until cooked through.

16. 16

    To assemble sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun.

17. 17

    Top with chicken cutlet.

18. 18

    Spread a generous amound of the mustard over the top half of the bun, then place over the chicken.

* Per serving · 4 servings · Values may vary.