Making the [Simple 2-Step batter]. Beat the egg in a bowl and then add in the flour and water and mix until no longer lumpy.
*Adjust the thickness of the batter by adding a little water or flour.
Cut 1 slice of cheese into fourths and then each again into fourths or thirds.
Cut the sinews off of the chicken and slice the chicken open so that each is about 1 cm wide (the picture is of 4 tenders).
Cover the chicken with plastic wrap and then use a rolling pin to flatten them out until they are about 5 mm thick.
Season the chicken with salt and pepper. Next, place the cut cheese on the chicken.
Roll up the chicken tenders from the bottom.
Dip them in the batter, then coat with panko.
Finally, deep fry them in frying oil. (*If you're going to use a smaller amount of oil, be sure to move them around the frying pan so that they cook evenly.)
The chicken are seasoned well with salt, pepper, and cheese, so you can eat them on their own. You can also enjoy them with some Japanese-style Worcestershire sauce (or okonomiyaki sauce), etc.
Check out the pork loin version! [Pork loin & cheese cutlets] Recipe ID: 1345935
Story Behind this Recipe
I saw this in the ready-to-eat section of my supermarket and decided to try my hand at making them!
As for the simple 2-step batter that I mentioned, it's really easy to make, but there is a good chance that you will have some left over. If you do, try coating whatever veggies that you have in your house with it and frying them.