Thinly slice the chicken breasts and season both sides with kosher salt and pepper.

In one bowl, place the lightly beaten eggs, and in another, mix the seasoned breadcrumbs with the finely grated Parmesan cheese.

In a large skillet, heat about 3-4 tablespoons of olive oil over medium heat. Cook the chicken for about 5-7 minutes on each side until golden brown and cooked through.

In a food processor, combine the garlic, Greek yogurt, remaining Parmesan cheese, Dijon mustard, red wine vinegar, anchovy paste, and lemon juice. Blend until smooth, then slowly drizzle in olive oil until emulsified.

In a large mixing bowl, toss together the sliced green cabbage, purple cabbage, and kale. Pour the dressing over and mix until well-coated.

In a separate skillet, melt unsalted butter over medium-high heat and add cubed sourdough bread. Cook for 4-5 minutes until the croutons are golden and crispy.

To serve, pile the dressed slaw onto a platter, top with crispy chicken, croutons, and sprinkle with additional Parmesan cheese.