How to make it

  • Cut each chicken breast in half horizontally so you have 4 thin chicken breasts
  • Place chicken breats one at a time in plastic bag with flour, shake to lightly coat the chicken
  • Put eggs in a shallow bowl
  • Combine sesame seeds and breadcrums in another bowl
  • Dip flour coated chicken into eggs and then sesame mixture and coat both sides well
  • Heat oil in a large fring pan over medium high heat
  • Cook coated chicken breasts for 4 minutes turning only once until cooked through
  • Meanwhile, combine tonkatsu sauce, mirine wine and teriyaki sauce in a small pan
  • Bring to boil and simmer for 2 minutes or until it thickens slightly
  • Combine all salad ingredients in a large bowl and toss together
  • Divide salade between 4 serving plates
  • Add the crumbed chicken breast
  • Add a ramekin of the warm dipping sauce

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