Ingredients

4 chicken breasts or 8 chicken cutlets

Fine sea salt

1 cup panko

2 tablespoons Togarashi

1 tablespoon black sesame seeds

3/4 cup all-purpose flour

2 large eggs, lightly beaten

1/4 cup canola oil or avocado oil for frying

Lemon, quartered

Parsley for garnish

Directions

1. If using chicken cutlets skip this step. Cut the chicken breasts in half lengthwise and if thicker than 1 cm, pound them to that thickness. Dry the chicken with paper towels to remove excess moisture and then salt both sides.

2. Place the flour in one shallow bowl, the eggs in another, and the panko mixed with togarashi in the last one.

3. Dredge the chicken breasts in flour, shaking off excess, then dip in the beaten eggs, and lastly the togarashi panko mixture. Place the breaded chicken breasts on a large plate or lined baking tray.

4. Heat about 2 tablespoons of oil in a large cast iron skillet over medium heat until shimmering but not smoking. Add the breaded cutlets and cook until golden brown on each side, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.