Here, we take the crispy chicken cutlet and use it as a base for a sandwich.
Whisk panko and the remaining 1/4 teaspoon each salt and pepper in a second shallow dish.
Whisk eggs and mustard in a third shallow dish until smooth.
Photo: Photographer: Kelsey Hansen, Food Stylist: Kelsey Moylan
Cut chicken breasts in half horizontally to form 4 thin cutlets.
Dredge the cutlets in the flour to coat, shaking off excess.
Dip in the egg mixture to coat.
Dredge in the panko to coat, shaking off excess.
Coat the basket of an air fryer with cooking spray.
Meanwhile, whisk ketchup, Worcestershire, molasses, soy sauce and ginger in a small bowl.
Combine vinegar, avocado oil, sugar and sesame oil in a medium bowl.
Add cabbage, radishes and scallions; stir to combine.
Spread 1 tablespoon mayo on cut side of each bottom bun.
Top with a crispy chicken cutlet, then drizzle with the tonkatsu sauce.
Top with the remaining bun halves and serve with the coleslaw.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
