Slice the chicken breast in half horizontally to make two thinner pieces. You can remove the skin if you prefer. Trim off any yellow fat.

Season both sides of the chicken with salt and pepper, then coat both sides with flour.

Press panko breadcrumbs onto the chicken. Lift the chicken and gently press to help the breadcrumbs stick, shaking off any excess. Repeat once more to ensure an even coating.

Heat about 3/4 inch of oil (2cm) in a pan over high heat for about 2 minutes, then reduce to medium heat. Carefully add the chicken to the oil.

Fry for 1 1/2 minutes, then flip the chicken.

Fry for another 1 1/2 minutes, then remove the chicken and stand it upright to drain excess oil.

Thinly slice cabbage and rinse it in a colander. Squeeze out excess water by pressing the cabbage in the colander, then place it on a plate.

Place the katsu on a paper towel to absorb extra oil, then slice it. (This also makes cleanup easier.)

Use a knife to transfer the sliced katsu to a plate.

Add sauce of your choice on top, and if you like, add a little prepared mustard (from a tube) on the side of the plate.