Place the chicken breasts in a plastic bag, one at a time, and pound each to about 1/2 inch thickness so they cook evenly. Prepare three bowls: the first with flour, garlic powder, lemon zest, kosher salt, and black pepper; the second with a whisked egg; and the third with panko crumbs. Dredge each piece of chicken first in the seasoned flour, shaking off excess, then in the whisked egg, letting excess drip off, and finally coat well with panko crumbs.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken from Step 1 into the skillet and cook each piece for about 3–5 minutes per side, until golden brown and cooked through. Remove cooked chicken to a paper towel-lined plate and season with a generous squeeze of lemon juice and extra salt if needed. Repeat with any remaining chicken pieces. For maximum juiciness, I let the cooked schnitzel rest for a couple of minutes before slicing.

Preheat your oven to 350°F (175°C). Tear the brioche bread into medium bite-sized pieces and arrange them on a parchment-lined baking sheet. Drizzle with 3 tablespoons olive oil and melted butter, then sprinkle the bread with chopped garlic, kosher salt, freshly cracked black pepper, and Italian seasoning. Gently toss to coat evenly in the oil, butter, and seasonings. Bake for 15–20 minutes until golden brown and crispy. Remove from the oven and let cool before using.

While the chicken and croutons cool, prepare the slaw and toppings. In a large bowl, combine the shredded cabbage, thinly sliced kale, halved cherry tomatoes, and fontina cheese cubes. These fresh ingredients add crunch and creaminess that balance the crispy chicken and croutons.

In a bowl or jar, whisk together peanut oil, rice vinegar, sesame oil, juice from 1 lemon, honey, black pepper, Dijon mustard, Worcestershire sauce, soy sauce, and minced garlic. Adjust salt and pepper to taste, whisking until fully combined. I like to taste the dressing and add a touch more honey for sweetness if needed.

In a large serving bowl, toss together the prepared slaw, chicken schnitzel slices (from Step 2), baked brioche croutons (from Step 3), and the salad dressing (from Step 5) until everything is well-coated. Taste and add extra salt and pepper as needed. Serve immediately and enjoy the delicious combination of crispy, juicy, tangy, and fresh flavors!