Combine the mayonnaise, stone ground mustard, Dijon mustard, hot sauce, Worcestershire sauce, paprika, smoked paprika, dark brown sugar, salt and black pepper in a small bowl. Cover and transfer to the refrigerator until ready to serve.

Pound the chicken cutlets until at least ¼-inch thick. Cover both sides with kosher salt and set aside.

While chicken is resting, prepare your frying and dredging station. Combine flour, salt, paprika, smoked paprika, ground caraway, cayenne, and black pepper in a large bowl or shallow dish. In a separate bowl or shallow dish, combine the eggs with a heavy pinch of salt and beat until combined. In a third bowl or shallow dish, combine the blended panko breadcrumbs and a heavy pinch of kosher salt. Working one piece at a time, coat the chicken in the flour mixture, pressing down on each side until completely coated and no dry spots remain. Shake off the excess flour and dredge the chicken in the egg mixture to coat on both sides. Transfer the chicken to the bread crumbs. Cover the chicken with bread crumbs and press down to ensure the breading sticks to the chicken. Transfer the prepared chicken to a baking sheet lined with a wire cooling rack and repeat with the remaining chicken.

Split your buns, and apply a tablespoon or two of the Green Apple Slaw. Add a piece of chicken schnitzel, and drizzle with a generous amount of Creamy Stone Ground Mustard Sauce. Top with the top bun and serve.