Make the coleslaw by whisking the mayo, mustard, lime juice, vinegar, sugar, salt, and pepper in a large bowl. Toss in the cabbage and carrot and mix to combine. Cover and refrigerate for at least 30 minutes.
*To make chicken cutlets, lay a chicken breast flat on a cutting board and then carefully slice it into 2 pieces (think of it like opening a book and then cutting the spine to make two pieces). Pound each piece lightly so they are an even thickness. Alternatively you can purchase chicken cutlets.
*1 bag of pre-shredded coleslaw mix can be used to make this recipe come together even quicker!