Butterfly each chicken breast and pound to an even 1.5 cm thickness; season with salt and pepper.

Set up three bowls: flour, beaten egg, panko. Coat each cutlet in flour, then egg, then press firmly into panko.

Heat 1 cm of oil to 175°C in a wide pan.

Fry the cutlets 3–4 minutes per side until deep golden and cooked through.

Rest on a wire rack for 2 minutes, then slice into strips.

Serve over rice with shredded cabbage and tonkatsu sauce.