Cut the chicken breast diagonally into 5-6 mm slices and rub in some salt, pepper and sake. The meat is easiest to slice when it is partially frozen.
Slice the apple into 5 mm wedges and sandwich between 2 slices of meat.
As you are coating the chicken with flour, press down on the chicken tightly to secure the apple in place.
Coat the chicken in a layer of beaten egg, then a layer of panko, and fry in oil at 180°C. Serving with sauce.
Add a small amount of milk, sugar and baking powder into the remaining flour, egg and panko. Mix everything up with a pair of chopsticks and fry alongside the chicken.
Add 1 teaspoon of baking powder for every 100 g flour. The mixture should be firm and drop slowly from the chopsticks. Add more flour to the mixture if necessary.
Story Behind this Recipe
I remembered that my mum always used to make pork cutlets with apple slices. So I decided to try making it myself and replaced the pork with cheaper chicken breast meat.
This isn't the best recipe for people who don't like fruit in their dinner (such as those that don't like sweet and sour pork with pineapple.) Feel free to make this recipe with chicken thigh or pork as well.