Crispy Chicken Katsu Sandwich

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
• 4 hamburger buns
• Mayonnaise or other condiment of choice

Directions

1. Whisk together the ketchup and Worcestershire sauce in a small bowl, then put it aside. Use two rimmed dinner or pie plates, separating the panko from the flour. Beat the egg with the soy sauce in a medium bowl until the mixture turns foamy. Set paper towels on a plate for draining.
2. Sprinkle the chicken lightly with salt and pepper. Coat half of the cutlets first in the flour, next in the egg, and last in the panko; press so the crumbs cling to the chicken. Warm the oil in a large nonstick pan over medium-high heat until it looks glossy and shimmery. Place the chicken in the skillet, turn the heat down to medium, and cook it, turning once, until the crust is golden-brown and the chicken is cooked through, 3 to 4 minutes per side. Move the chicken to the paper towel-lined plate so it can drain. Repeat the coating and cooking with the remaining chicken and panko.
3. Coat the bottom of each bun with 1 Tbs. mayonnaise. Portion the chicken between the buns, drizzle generously with the ketchup mixture, and add the cabbage. Set the bun tops in place, and serve.