2 x 300g chicken breast fillets
1/3 cup plain flour
2 eggs, lightly beaten
2 tsps garlic paste
11⁄2 cups panko breadcrumbs
Vegetable oil, for shallow frying
2 tblsps Tonkatsu sauce, plus extra to serve
120g thinly sliced leg ham
1 cup grated mozzarella
350g bag kaleslaw salad kit
Shoestring fries, to serve
Cut each fillet horizontally through the side to give two thin pieces. Dust in flour. One at a time, dip in combined eggs and garlic. Coat in breadcrumbs, pressing on firmly.
Heat enough oil in a large, deep frying pan to cover base of pan over a medium heat. Add chicken. Cook for about 3 minutes on each side, or until golden brown. Drain on absorbent kitchen paper. Transfer to a large oven tray lined with baking paper. Spread sauce evenly over chicken. Top with ham and cheese.
Cook in a hot oven (200C) for 5 to 8 minutes, or until chicken is cooked through and cheese is melted.
Prepare salad kit according to packet directions.
Serve chicken with salad and fries. Drizzle with extra sauce.