2 chicken breasts
2 cups panko breadcrumbs
½ cup finely grated parmesan cheese
2 eggs, lightly whisked
1 cup plain flour
vegetable oil for shallow frying
lime wedges, to serve
Japanese katsu sauce or your choice of barbecue sauce, to serve
1/3 cup Japanese Kewpie mayonnaise
2 tbsp lime juice
4 cups finely shredded cabbage
Slice each chicken breast in half lengthways so that you have four pieces. Place a sheet of baking paper over the top of the chicken and use a rolling pin or meat mallet to lightly pound the chicken to an even thickness.
Season each side of the chicken with a generous amount of salt. Rest for 20 minutes or up to an hour to allow the salt to penetrate.
In the meantime, place the breadcrumbs in a zip lock bag. Seal and use a rolling pin to pound the breadcrumbs so that they are fine and even. Transfer the breadcrumbs to a large, shallow plate or tray. Add the parmesan cheese and mix well.
Place the eggs in a separate large plate or tray. And also place the flour in a separate large plate or tray.
Use paper towel to pat the chicken pieces dry. Then dip each fillet into the flour. Tap off the excess. Then dip into the egg. And finally place into the breadcrumb mixture. Press the breadcrumbs onto the fillets. Place on a tray and allow to set in the fridge for at least 10 minutes. Reserve the leftover breadcrumbs.
For the coleslaw, mix the mayonnaise and lime juice together. Just before serving, pour the mayonnaise mixture over the cabbage and mix well.
Preheat the oven to 150°C/300°F.
Take the chicken out of the fridge and sprinkle with the reserved breadcrumbs to ensure there are no wet spots.
Fill a large frying pan with about a 3cm/1 inch depth of oil. Place over high heat. When the oil is hot, cook the chicken in batches, being sure to keep turning the fillets as they cook so that they colour evenly. Drain on a rack set over a baking tray and keep the chicken warm in the oven as you cook them.
Serve with the coleslaw, a lime wedge and your choice of barbecue sauce.