A children's favourite from Japan, tori katsu coats thin chicken breast slices in panko-style breadcrumbs and air-fries them, skipping the deep-fryer entirely. Serve it with a light green salad on the side.
Season the chicken slices with salt and pepper, then coat them in flour, dip in beaten egg and press into the breadcrumbs.
Arrange the slices in a single layer in the oiled air-fryer basket and cook at 190°C for 15 minutes, flipping once, until golden. If you do not have an air fryer, bake them for the same time in an oven preheated to 190°C.
Stir together the ketchup and mustard and serve alongside the warm katsu slices.
Press down gently on the chicken slices as you coat them in breadcrumbs, or the crust will flake off during cooking. Allergens: contains wheat (gluten), egg.
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