Chicken-katsu (Chicken Cutlet)

Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.

Sprinkle some Salt and Pepper over and coat with Flour.

Then dip in beaten Egg and finally coat with Panko Breadcrumbs.

Heat oil to 170C and fry until cooked through and golden, place on a rack and drain the oil.

To make 'Sesame Tonkatsu Sauce', grind Toasted Sesame Seeds until moist, then combine all ingredients and mix well.

*Note: For the photo, I used regular 'Tonkatsu' sauce.