Cut each chicken thigh fillet into halves. Arrange side by side between two sheets of cling wrap. Pound with a kitchen mallet until less than half an inch thick. Sprinkle both sides of each piece of chicken with salt and pepper.
Place the flour, milk and bread crumbs in three separate shallow bowls.
Dredge each chicken piece in flour, dip in milk then coat with bread crumbs.
Heat the olive oil and butter until hot.
Fry the breaded chicken fillets until golden and crisp, about three minutes per side. Remove from the oil and rest on a rack.
Make the coleslaw. Toss the shredded cabbage with just enough toasted sesame dressing to moisten.
Split the dinner rolls in halves. Toast the cut sides, if you like (I didn't bother).
Spread Japanese mayo on the bottom halves of the rolls then top with chicken fried steaks. Place a mound of coleslaw on top of the chicken. Sprinkle with seeds, if using. Cover with the upper halves of the rolls and serve the chicken fried steak sliders at once.