In a bowl, combine the green cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss everything together until nicely coated, then set aside.

Place each chicken breast between two sheets of plastic wrap and gently pound them to about ½ inch thickness.

Get three shallow dishes ready: one for the flour, one for the beaten eggs, and the last for the breadcrumbs. Dredge each chicken breast in flour, dip in the egg, and coat with breadcrumbs.

Heat oil in a skillet over medium heat. Fry the chicken breasts for about 4-5 minutes on each side, or until golden brown and crispy. Top each piece with mozzarella cheese during the last minute to melt.

While the chicken is cooking, slice the sandwich rolls and lightly toast them.

Place the crispy chicken on each roll, add fresh tomato slices, a generous scoop of tangy slaw, and a few pickles. Top with the other half of the roll.