Chicken Katsu

Cut the chicken breasts in half to create thinner cutlets.

Place the chicken cutlets between two sheets of plastic wrap and pound with a meat mallet to thin and even them out.

Season the chicken cutlets with salt and black pepper.

Tear the bread slices into smaller pieces and place them in a food processor. Pulse until you have a coarse crumb.

Prepare three shallow dishes: one with the crushed bread crumbs, one with the beaten egg, and one empty.

Dip each chicken cutlet first in the beaten egg and then thoroughly coat it in the bread crumbs, ensuring the entire surface is covered.

Heat oil in a skillet over medium heat.

Fry the breaded chicken cutlets until golden brown, flipping to cook both sides evenly.

Remove the cutlets from the skillet and place them on paper towels to drain excess oil.

Shred the cabbage into thin strips.

Serve the sliced chicken katsu with shredded cabbage, cherry tomatoes, tonkatsu sauce, and a lemon wedge.