Chicken: Slice 1 chicken breast in half. Grab three bowls and add ¼ cup corn flour to one, one egg to another, and ½ cup panko breadcrumbs, ¼ cup grated parmesan cheese and 1 tbs dried thyme to the last bowl. Whisk the egg and mix the breadcrumbs/parmesan. Dip each cutlet into the corn flour, then egg, then breadcrumbs (pat the chicken well so it is fully coated in the breadcrumbs). Set aside.

Slaw: Shred ¼ cabbage and add to a bowl. Thinly slice 1 red onion and add to the cabbage. Add ¼ cup mayonnaise, 1 tsp dijon mustard and the juice of 1 lemon. Mix well and set aside.

Cook chicken: Heat a large pan to medium heat. Add 4 tbs canola oil. Once the oil is hot, add the chicken and cook for 3 minutes per side, until cooked.

Buns: Heat another pan to medium heat. Halve the buns and butter each side. Place in the pan, butter side down, and heat through for 1 minute. Flip and add 1 slice of cheese to each bun. Let melt for 1 minute.

Assemble: Grab the cheesy bun and lay on the chicken and slaw. Add pickles, and enjoy!