2 chicken breast fillets, halved lengthways
1 cup plain flour (all-purpose flour)
2 eggs, lightly whisked
1 cup panko breadcrumbs
8 pieces thick white bread
2 tbsp Kewpie mayonnaise
½ cup finely sliced white cabbage, plus extra to serve
vegetable oil for shallow frying
¼ cup chicken stock
1 tbsp soy sauce
4 tbsp sugar
2 tbsp lemon juice
finely grated zest of ½ lemon
1 tbsp vegetable oil
1 garlic clove, finely grated
2 tsp cornflour (cornstarch), dissolved in 2 tbsp water
Lay the chicken out on a large plate or tray. Sprinkle each side liberally with salt. Allow to sit for 15 minutes or until the salt dissolves.
In the meantime, make the lemon sauce. Mix together the chicken stock, soy sauce and sugar. In a separate bowl, mix together the lemon juice and zest. In a small saucepan over medium heat, add the oil and then the garlic. Cook for about 10 seconds or until fragrant. Then add the chicken stock mixture. Cook for 2-3 minutes until the sugar has dissolved. Then add the lemon juice and zest. Simmer for another 30 seconds before adding the cornflour mixture. Cook for another 30 seconds or until the sauce has thickened slightly. Allow to cool.
To finish the chicken cutlets, place the flour, eggs and breadcrumbs in separate large bowls or trays. Use kitchen paper to pat dry each piece of chicken. Coat each piece in flour, then egg and then in the breadcrumbs.
Heat about a 2cm depth of oil in the bottom of a large frying pan over medium-high heat. When the oil is hot, add the cutlets (do this in batches if necessary) and cook for 8 minutes, turning often, until the cutlets are golden and the chicken is cooked through. Transfer to paper towel to drain and season with a little salt while warm.
To assemble, spread 4 slices of bread with the mayonnaise. Top with a handful of cabbage. Place a chicken cutlet on top. Liberally drizzle with the cooled lemon sauce (leave a small amount to serve). Top with another slice of bread. Slice off the crusts and then cut each sandwich in half. Serve with extra sauce and cabbage.