Air-Fryer Chicken Katsu with Crunchy Cabbage Slaw

Heat the oven to 150°C fan / 170°C conventional. Tear the bread onto a tray and dry for 10–12 minutes until crisp but not dark. Cool briefly, then blitz into fine crumbs. Weigh the bread before drying; the nutrition includes both slices.

Put each chicken portion between two sheets of baking paper and gently flatten to an even 1cm thickness. Put the beaten egg in one shallow bowl and the crumbs and pepper in another. Dip the chicken in egg, let excess run back, then press firmly into the crumbs on both sides. Discard any egg or crumbs that have touched raw chicken; the nutrition conservatively counts the full amounts supplied.

Preheat the air fryer to 180°C. Brush both sides of the cutlets with the measured 1 tsp olive oil in total. Put them in one layer with a gap between; use two batches if the basket is small. Cook for 12–16 minutes, turning carefully halfway, until golden and cooked through. Check the thickest part with a clean probe: 75°C for at least 30 seconds, or 70°C for 2 minutes. Cook longer if needed.

While the chicken cooks, stir the yoghurt with 1 tsp rice vinegar. Toss with all the cabbage and carrot. Divide between two plates; the full dressing is included.

In a small saucepan, combine the ketchup, soy sauce, Worcestershire sauce, curry powder, garlic, ginger, remaining 1 tsp vinegar and 3 tbsp water. Simmer gently for 2–3 minutes until spoonable, adding a splash of water if needed. Slice each cutlet and serve with half the slaw and half the sauce.