How to Make It
Prepare the Jicama Slaw: Toss together cabbage, jicama, scallions, cilantro, and jalapeño in a large bowl.
Whisk together lime juice, oil, honey, hot sauce, salt, and pepper in a small bowl. Drizzle over cabbage mixture, and toss to coat. Set aside.
Prepare the Chicken Milanesa: Place chicken breasts on a sheet of plastic wrap on a work surface. Cover with a second piece of plastic wrap, and, using a meat mallet, pound to 1/2-inch thickness.
Combine flour, salt, and pepper in a shallow dish. Place beaten eggs in a second shallow dish. Combine panko and cornmeal in a third shallow dish. Dredge chicken in flour mixture; dip in egg, shaking off any excess. Dredge in panko mixture.
Heat oil in a large, nonstick skillet over medium-high. Add coated chicken in a single layer. Cook 3 minutes. Turn chicken, and cook until browned and done, about 2 minutes. Serve the Chicken Milanesa with Jicama Slaw and cilantro leaves.