Slice each Chicken Breast horizontally through the center to form two thing halves.

In a medium bowl, combine the beer and chicken. Refrigerate for 30 minutes.

In a small bowl combine the Sla, mayonnaise and relish. Mix well, then refrigerate until needed.

In a small bowl combine Dijon Mustard and Honey, whisk and set aside.

Pulse almonds in food processor until coarsely ground.

Transfer to wide shallow bowl. Add Panko, Garlic Powder,Salt and Pepper, mix to combine.

When chicken is ready remove from beer and pat dry with paper towels.

Whisk egg and wide shallow bowl. One at a time dredge each chicken cutlet through the egg, then through the Breadcrumb mixture.

Melt butter in a large skillet over meadium-high heat. working in batchs, adding more butter as needed add chicken and cook for 4-5 minutes per side, until cooked through.

To assemble the sandwichs, layer a quarter of the Slaw mixture over the bottom half of each bun. Top with a chicken cutlet. Spread a geberous amount of the mustard over the top half of the bun, then place over the chicken.