2 skinless chicken breast fillets, halved horizontally
2 free-range eggs, lightly beaten
½ cup plain flour
80g panko breadcrumbs
2 tbsp sesame seeds, toasted, plus extra to serve
Vegetable oil, for shallow-frying
16 thick slices fresh white bread, crusts removed
Softened butter, Tonkatsu sauce, Japanese mayonnaise, cucumber ribbons, shredded green cabbage, to serve
Place the chicken pieces between 2 sheets of baking paper and beat with a meat mallet to ½ cm thickness.
Place the eggs in a shallow bowl and the flour in a separate shallow bowl. Season flour. Combine panko crumbs and sesame seeds on a plate and season. Dip each piece of chicken in flour to coat, then egg, then crumb mixture, pressing gently to ensure crumbs stick.
In a large non-stick frying pan, heat 2cm depth of oil over medium-high heat, then fry chicken, in batches, turning once, for 1 to 2 minutes each side or until golden brown and cooked through. Drain on paper towel. Cut chicken pieces in halves.
Spread bread with butter and tonkatsu sauce. Top with chicken, cucumber, cabbage, spread another slice of bread with a little mayonnaise, season, sandwich together and cut into pieces. Repeat with remaining ingredients. Serve sprinkled with extra sesame seeds.