Crispy Chicken Katsu Sandwich

Prepare the three-part breading station. In a shallow dish, mix together flour, salt, and pepper.

In a second shallow dish, whisk the eggs with milk, salt, and pepper.

In a third shallow dish, combine the panko breadcrumbs with salt, pepper, and garlic powder.

To make the slaw, thinly shred the cabbage. In a mixing bowl, combine the shredded cabbage, chopped green onions, Japanese mayonnaise, lemon juice, and a sprinkle of salt. Toss to combine and set aside.

To make the tonkatsu sauce, whisk together ketchup, oyster sauce, Worcestershire sauce, and brown sugar in a small bowl until smooth.

Prepare the chicken. Place chicken breasts between two sheets of plastic wrap and pound to an even thickness, about 1/2 inch.

Dredge each piece of chicken first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the panko breadcrumbs, pressing gently to adhere.

Heat about an inch of vegetable oil in a large pan over medium-high heat. Carefully place the breaded chicken in the hot oil and fry for 3-5 minutes per side, until golden brown, crispy, and cooked through.

Remove the chicken from the pan and let it rest on a wire rack.

Assemble the sandwiches. Spread Japanese mayonnaise on three slices of bread and tonkatsu sauce on the other three slices.

Top the mayonnaise-spread slices with a generous amount of slaw, followed by a piece of fried chicken katsu.

Place the tonkatsu sauce-spread slices on top to complete the sandwiches. For easier handling, you can wrap each sandwich tightly in parchment paper.

Using a sharp serrated knife, cut the sandwiches in half. Garnish with additional chopped green onions if desired, and serve immediately.