Air-Fryer Katsu Sandwiches

1. Whisk flour and 1/4 teaspoon each salt and pepper in a shallow dish.

2. Whisk panko and the remaining 1/4 teaspoon each salt and pepper in a second shallow dish. Whisk eggs and mustard in a third shallow dish until smooth.

3. Cut chicken breasts in half horizontally to form 4 thin cutlets. Place a piece of plastic wrap over the cutlets and use the flat side of a meat mallet or heavy pan to pound the chicken lightly until about 1/2-inch thick.

4. Dredge the cutlets in the flour to coat, shaking off excess. Dip in the egg mixture to coat. Dredge in the panko to coat, shaking off excess.

5. Coat the basket of an air fryer with cooking spray. Working in batches as necessary, arrange the cutlets in a single layer in the basket; coat with cooking spray. Cook at 400°F, flipping once, until golden, crisp and an instant-read thermometer inserted in the center registers 165°F, about 7 minutes.

6. Meanwhile, whisk ketchup, Worcestershire, molasses, soy sauce and ginger in a small bowl.

7. Combine vinegar, avocado oil, sugar and sesame oil in a medium bowl. Add cabbage, radishes and scallions; stir to combine.

8. Spread 1 tablespoon mayo on cut side of each bottom bun. Top with a crispy chicken cutlet, then drizzle with the tonkatsu sauce. Top with the remaining bun halves and serve with the coleslaw.

Equipment

Air fryer