Katsu Sando aka The Ultimate Schnitty roll Ingredients: makes 2 - 1 chicken breast - 2 eggs - 1 cup flour - 1 cup panko bread crumbs - 1/4 small green cabbage - Kewpie mayo - Tonkatsu sauce - 1/2 lemon, juice only - 4 slices Japanese milk bread- Shokupan 1. butterfly the chicken breast, cover with plastic wrap and beat to an even thickness using a rolling pin or anything heavy 2. Season chicken breast fillets on each side with salt and fresh black pepper. Make sure to press the seasonings into the meat 3. Coat in flour, making sure to get a thin layer and to shake any excess off. Coat in beaten eggs, draining excess and finally press into the panko crumbs. Apply quite a bit of pressure to ensure the crumbs stick 4. Fry in oil heated to 180°C/350°F for 1-2 minutes each side or until deeply golden brown. Remove from the oil and place on a wire rack set over a baking tray to drain excess oil. Season with a pinch of salt 5. Slice green cabbage as thinly as possible and toss ...