Chicken Katsu Sando | Japanese Crispy Sandwich

Shred or thinly slice the white cabbage, rinse with cold water, drain thoroughly, and pat dry. For the Katsu sauce, stir together tomato ketchup, Worcestershire sauce, and soy sauce in a small bowl until smooth.

Pat the chicken breasts dry and, if necessary, slice them horizontally in half or pound them flat (approx. 1.5 cm thick) so they cook evenly. Season both sides with fine salt and ground black pepper.

Set up a breading station with three shallow bowls: put plain wheat flour in the first bowl, whisk the egg in the second, and sprinkle panko breadcrumbs into the third. Coat the chicken breasts in the flour one by one (tapping off any excess), dip into the beaten egg, and press firmly into the panko breadcrumbs on all sides.