Torikatsu

Method

1. Lay 1 chicken breast flat and butterfly it almost through with a sharp knife, then open it out like a book. Cover with cling film and pound with a rolling pin to an even 1.5 cm thickness. Nick the white sinew along the edge in two or three places so the cutlet stays flat in the oil. Season both sides with 0.5 tsp salt and 1 pinch white pepper and leave at room temperature for 10 minutes.
2. While the chicken sits, shred 70 g cabbage as finely as you can with a knife or mandoline, cutting across the grain. Drop it into a bowl of ice water for 5 minutes to crisp, then drain thoroughly and spin or pat dry.
3. Set out three shallow plates: 15 g plain flour in the first, 1 egg beaten smooth in the second, 30 g panko in the third. Dust the cutlet in flour and shake off every loose speck, dip it in egg letting the excess run back, then lay it in the panko and press the crumbs on firmly with your palm so they stand up in a thick, even coat.