• Prep the chicken by removing unwanted parts, pat dry with a kitchen paper towel, and butterfly the chicken breast. With a meat mallet, pound the chicken to get even fillets.

  In a small bowl add the egg, yogurt, and whisk.

  Add the panko bread crumbs, salt, garlic powder, and black pepper in a shallow bowl.

  Dip the chicken into the beaten egg mixture then into the panko bread crumbs mixture. Make sure you coat both sides.
• The coating process

  Transfer the breaded chicken cutlet into the air fryer basket in a single layer. Use a cooking spray to spray the chicken lightly with oil.

  Air fry chicken katsu at 190C/385F for 10 minutes. Then flip the chicken breast and spray the top with cooking oil spray. Continue to air fry for another 8 minutes or until the chicken cutlets are cooked through and golden brown.

  Remove from the air fryer. Allow the chicken to rest for 3 minutes before you cut through.

Make the katsu sauce

• In a small bowl, Worcestershire sauce, ketchup, soy sauce, brown sugar, chili pepper, and mix until combined. Place in the microwave for 30 - 45 seconds. Allow to cool and use as desired.

Assemble the katsu sandwich

• Toast the burger bun if desired otherwise, use it plain. Spread the katsu sauce on both sides of the bun, add the tomato slices to the bottom bun, chicken, shallots, and cheese. Cover it with the top bun. Serve and enjoy!