Pre heat the oven to 200’C on fan bake.
Make the Dijon aioli: In a small bowl, add the remaining ½ cup of mayonnaise, the Dijon mustard, and the (other) chopped clove of finely chopped garlic and finely chopped chives, season with salt and pepper to taste and set aside.
On a clean board, place your chicken breasts and cut sideways at a 45 degree angle about 1cm thick. You should get about 4 slices from each breast depending on size.
Prepare you crumbing station. Place the plain flour in a bowl add a generous sprinkle of salt and pepper and combine thoroughly. In a separate bowl add the eggs and whisk till combined. On a flat plate or container take the Panko crumbs and spread out evenly.
Take a piece of baking paper and place on an oven tray.
Begin to crumb chicken by placing in the flour, shaking off any excess, then dip into the egg mixture then place on the crumbs and coat both sides evenly. Place on a clean plate ready for frying.
Take a large frying pan and place in the butter and olive oil + garlic clove on a medium to high heat. Cook chicken evenly for 2 minutes each side until golden brown. Place crumbed chicken on a baking tray, lined with baking paper and place in the oven for 5/6 minutes.
Whilst this is cooking wipe the frying pan with an absorbent towel, then place on a medium heat, cut the buns in half and toast faces in the pan to brown. Remove the chicken from the oven and set aside. On a clean board place the bun bases and spread on the Dijon aioli, followed by the apple slaw, then place the chicken schnitzel followed by the lid that had been toasted and spread with aioli.