Chicken Katsu

Stir panko breadcrumbs with vegetable oil in a skillet over medium heat until light golden. Tip onto a plate and cool.

Pound chicken breast to an even 1.5 cm thickness and season both sides with salt and black pepper.

Dredge each of the seasoned cutlets in flour, dip in egg, then press firmly into toasted panko.

Place breaded cutlets in a single layer in the air fryer basket and cook, flipping halfway.

Whisk ketchup, worcestershire sauce, soy sauce and sugar together.

Slice cooked katsu into strips and serve with cabbage and katsu sauce.