Chicken Katsu Sandwich

Instructions

1. Prepare the chicken
   Season the pounded chicken breasts with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
2. Bread the chicken
   Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere. Place breaded chicken on a plate and let rest for 5 minutes.
3. Fry the katsu
   Heat oil in a large, deep skillet to 350°F (175°C). Carefully add chicken pieces (don't overcrowd the pan) and fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a wire rack lined with paper towels to drain excess oil.
4. Prepare the cabbage
   In a small bowl, toss the shredded cabbage with rice vinegar. Set aside for 5 minutes to slightly pickle and soften the cabbage.
5. Assemble the sandwiches
   Spread Japanese mayonnaise on one side of four bread slices. Spread tonkatsu sauce on one side of the remaining four slices. Place a chicken katsu on each mayonnaise-spread slice, trimming if necessary to fit the bread.
6. Complete the sandwiches
   Top each katsu with a portion of the vinegar-dressed cabbage. Close sandwiches with the tonkatsu sauce-spread bread slices. Press gently to compact.
7. Cut and serve
   Using a sharp knife, cut each sandwich into thirds (rectangular pieces). Arrange on a serving plate with the cut sides facing up to showcase the layers. Serve immediately while the katsu is still crispy.