2 boneless, skinless chicken breasts
1 (12-ounce) bottle pale ale beer
1 1/2 cups broccoli slaw
1/4 cup mayonnaise
2 Tablespoons sweet relish
1/4 cup Dijon mustard
2 Tablespoons honey
1/3 cup slivered almonds
1 cup panko (Japanese-style) breadcrumbs
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 large egg
2 Tablespoons butter
4 sesame seed hamburger buns
One at a time, slice each chicken breast horizontally through the center to form 2 thin halves.
In a medium bowl, combine the beer and the chicken.
Refrigerate for 30 minutes.
In a small bowl, with clean hands, combine the slaw, mayonnaise and relish.
Mix well, then refrigerate until needed.
In a small bowl or cup, whisk together the mustard and honey.
Meanwhile, in a food processor, pulse the almonds until coarsely ground.
Transfer to a wide, shallow bowl.
Add the panko, garlic powder, salt and pepper, mixing to combine.
When the chicken is ready remove it from the beer and pat dry with paper towels.
Whisk the egg in a wide, shallow bowl.
One at a time, dredge each chicken cutlet through the egg, then through the breadcrumb blend.
Melt the butter in a large skillet over medium-high.
Working in batches and adding more butter as necessary, add the chicken and cook until cooked through.
To assemble the sandwiches, layer a quarter of the slaw mixture over the bottom half of each bun.
Top with a chicken cutlet.
Spread a generous amount of the mustard over the top half of the bun, then place over the chicken.