Crispy Chicken Katsu Sando

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

While the chips are cooking, chop the little gem lettuce in half lengthways

Shred half the little gem finely

Cut the remaining gem into 2 [4] wedges

Combine the mayonnaise with 1 tsp [2 tsp] rice vinegar (save the rest for later!) and the shredded gem in a bowl

Stir it all together – this is your creamy slaw

Combine the remaining rice vinegar with a drizzle of olive oil and a pinch of salt – this is your dressing

Cover the chicken breasts with cling film and bash them with a rolling pin until flattened

Season both sides of the flattened chicken with salt

Add a handful of flour to a plate

Crack the egg[s] into a shallow bowl and beat with a fork

Add the panko breadcrumbs to another plate

Coat the seasoned chicken in the flour, tap off any excess, then add it into the beaten egg and finally press it into the breadcrumbs firmly to evenly coat all over

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium heat

Once hot, add the breaded chicken and cook for 4-5 min on each side or until cooked through (no pink meat!) and crispy – this is your katsu chicken

Once everything is almost cooked, add the ciabatta rolls to a baking tray and put the tray in the oven for 3-4 min or until warmed and crusty

Once done, carefully cut the warmed ciabatta rolls in half