Instructions

1. Begin by preparing the chicken fillets. Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick.
2. Season both sides of the chicken fillets with salt and pepper.
3. In three separate shallow bowls, set up your breading stations. In the first bowl, place the all-purpose flour. In the second bowl, beat two eggs. In the third bowl, add the panko breadcrumbs.
4. Dredge each chicken fillet in the flour, shaking off any excess. Then dip it in the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken in panko breadcrumbs, pressing lightly to adhere.
5. Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded chicken fillets.
6. Fry the chicken for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove them from the pan and place on a paper towel-lined plate to absorb any excess oil.
7. While the chicken is cooling, slice the crusts off the shokupan (Japanese milk bread). Cut the bread into halves or quarters depending on your serving preference.
8. To assemble the sandwiches, place a fried chicken fillet onto a slice of shokupan. Add shredded cabbage on top, along with a drizzle of tonkatsu sauce.
9. Top with another slice of shokupan and cut the sandwich in half for serving. Optionally, serve with pickles or additional tonkatsu sauce on the side.