Chicken Katsu Parmigiana Don

Method

1. Slice into the thick side of each chicken breast and open it out like a book, cover with cling film and pound with a rolling pin or the base of a pan to an even 1.5 cm; even thickness means even cooking. Season both sides with salt and pepper.

   Add in this stepChicken breast 300 gSalt 2 pinchBlack pepper 1 pinch

2. Mix the Parmesan into the panko. Dust the chicken in flour and shake off the excess, dip it in beaten egg, then press the Parmesan panko on firmly.

   Add in this stepPlain flour 2 tbspEgg (for coating) 1Panko breadcrumbs 40 gParmigiano Reggiano, finely grated 2 tbsp

3. Put the olive oil and thinly sliced garlic in a 24 cm deep frying pan and warm on medium heat; when the garlic is pale gold, add the onion sliced 5 mm thick and cook for 3 min until soft. This pan becomes the pan you finish the don in.

   Add in this stepExtra virgin olive oil 1½ tbspGarlic cloves 1Medium onion ½

   medium heat

4. Add the tomatoes, soy sauce, mirin and water and simmer on medium-low heat for 7 min, until a spoon drawn across the bottom leaves a trail for a moment. The soy and mirin add the savoury depth that dashi gives a classic katsudon.

   Add in this stepCanned crushed tomatoes (or very ripe tomatoes) 240 gSoy sauce 2 tspMirin 2 tspWater 60 ml

   medium-low heat

5. Pour the vegetable oil about 1 cm deep into another 26 cm frying pan and heat on medium heat to 170 °C: a pinch of panko should sizzle at once. Lay the chicken in, away from you, fry for 3 min, turn and fry for 3 min more, until golden on both sides. If it says ×2, fry in two batches. Cut into the thickest part: the juices should run clear with no pink (75 °C in the centre). Rest on a rack for 2 minutes, then cut into 2 cm strips.

   Add in this stepVegetable oil (for frying) 180 ml

   medium heat

6. Lay the sliced cutlets on the tomato sauce, keeping their shape, and tear the mozzarella over them. Cover and heat on medium-low heat for 2 min, until the cheese has melted and starts to run, then turn off the heat.

   Add in this stepMozzarella 100 g

   medium-low heat

7. Put the rice in bowls, slide the cutlets and sauce on top, tear over the basil and serve at once.

   Add in this stepHot cooked short-grain rice 400 gBasil leaves 6