チキンカツ

Place each chicken breast between two sheets of cling film and pound evenly with a meat mallet or rolling pin to a uniform thickness of about one centimetre. This ensures every cutlet cooks at the same rate with no raw spots.

Season both sides of each flattened chicken breast generously with salt and pepper. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Working one piece at a time, coat the chicken thoroughly in flour and shake off the excess, then dip into the beaten egg allowing any drips to fall away, and finally press firmly into the panko on both sides until evenly covered.

Heat two centimetres of vegetable oil in a large, heavy skillet to one hundred and seventy degrees Celsius. Carefully lay two breaded cutlets into the oil without overcrowding, and fry for three minutes per side until deep golden brown.

Transfer the fried katsu to a wire rack and let them rest for three minutes — this carry-over cooking finishes the centre while the resting prevents the juices from running out when you cut into the crispy coating.

Slice each katsu crosswise into two-centimetre strips using a sharp knife, keeping the slices together to maintain the original cutlet shape on the plate. This presentation showcases the crispy golden crust and juicy interior.

Arrange the sliced katsu on plates alongside a generous mound of finely shredded raw cabbage, steamed rice, and lemon wedges. Drizzle tonkatsu sauce over the katsu or serve it on the side for dipping.