Chicken Curry Katsu Parmigiana

Place the chicken pieces on a chopping board and cover with a sheet of baking (parchment) paper. Use a rolling pin to flatten the pieces out slightly, then season both sides with salt.

Place the flour, eggs and breadcrumbs in separate large bowls or trays. Coat each piece of chicken in flour, then egg and then in the breadcrumbs until evenly coated.

Heat about a 2cm (just under 1 inch) depth of oil in the bottom of a large frying pan over medium-high heat. When the oil is hot, add the cutlets (do this in batches if necessary) and cook for about 4 minutes each side or until the cutlets are golden and the chicken is cooked through. While the chicken is cooking, preheat the oven grill on the highest setting.

Transfer the cooked chicken pieces to a paper towel to drain and season with a little salt while warm.

For the Japanese curry sauce, heat a pan over high heat. Add the butter to the pan. When the butter is starting to foam, add the flour. Cook, stirring, for 1 minute or until the mixture bubbles. Stir in the curry powder. Remove from heat and gradually whisk in 1 cup water.

Return to medium heat and add the apple juice, ketchup, soy sauce, star anise, cinnamon and garam masala (or extra curry powder). Cook, stirring, until the mixture thickens. Simmer for 5 minutes to allow the flavours to develop.

Place the chicken cutlets on a baking tray. Top each chicken cutlet with curry sauce and cheese. Place under the grill for 2–3 minutes or until the cheese is melted and golden. Transfer to a serving plate and sprinkle with parsley. Slice into strips, then serve with pickled cabbage and ginger on the side.