Prepare the chicken

• Slice the chicken breasts into cutlets and pound them thin.
• Season both sides with salt and pepper.

Set up the breading station

• Place the flour, beaten eggs and panko in three separate bowls.
• Coat each cutlet in flour, then egg, then press firmly into the panko.

Fry the katsu

• Heat the oil in a frying pan to about 170 °C.
• Fry the cutlets until deep golden and cooked through, turning once.
• Drain on paper towels and slice into strips.

Make the cabbage salad

• Toss the shredded cabbage and carrot with rice vinegar, sesame oil, salt and pepper.
• Set aside to soften slightly.

Cook the Japanese curry

• Sauté the onion in a saucepan until soft.
• Add the potato, carrot and water and simmer until the vegetables are tender.
• Turn off the heat, stir in the curry roux until dissolved, then simmer briefly to thicken.

Serve

• Serve the sliced katsu over rice with the cabbage salad and curry alongside.