• Pickled Slaw
• 1st let's start by prepping the vegetables. Dice/slice 1 carrot (peeled), 1/4 onion, 1/4 cabbage and 1 jalapeno (deseeded) try to get them all even so they are the same size.

  Add them to a jar with a tight fitting lid.
  
• Add 1/2 tbsp. of whole black peppercorns,, and 1/2 a sprig of dill.

  To a sauce pan add 1 1/2 cup water and 3/4 cup white vinegar. On med-high heat let it come to slight boil then remove and pour over the vegetables.

  Cover and set aside.

  *NOTE the pickled vegetables can be stored in the refrigerator for -2-3 weeks.
  
• In 3 shallow dredging bowls, fill one with the flour, one with the beaten eggs, and one with the panko breadcrumbs

  Dip each breast in the flour and coat both sides, shake off excess. Now dip into the egg and coat both sides.

  Lastly into the panko breadcrumbs and press down to be sure they adhere to the breasts. Flip and repeat.
• Wrap with plastic wrap and place in fridge for 10 minutes or until ready to cook

  .Fill a cast iron or large skillet with the oil and set to medium heat.
• Carefully place as many pieces of chicken as you can fit into the oil and let them begin to cook.

  Do not flip until a good golden brown crust has formed on one side. Repeat flipping until cooked through and golden. Thermometer should read 160°.

  Rest on a wire rack or a paper towel lined plate.

  Cook the remaining pieces.

  After all the chicken is cooked, slice against the grain.
  

Tonkatsu sauce

• In a small bowl whisk together the ketchup, Worcestershire , oyster sauce, and sugar. Set aside. 

Spicy Mayo

• In a small bowl mix mayo, sriracha, and green onions.
  

Assembly

• Toast the French rolls and slice open.
• Start by spreading the mayo on the top and bottom of each roll.

  Add a even amount of chicken to the rolls.
• Drizzle on some tonkatsu sauce.
• Now add the pickled vegetables and the top bread roll.
• ENJOY!