Tokyo Style Chicken Schnitzel

Directions

1. Get out a blender, place all of the ingredients except for the oil and blend until the mixture becomes smooth. Heat a medium sized saucepan at medium heat, pour the water and oil in and the mixture and cook for 5 minutes or until the sauce is thick.
2. Get out a food processor with a cutting blade for shredding the cabbage. Drain and wash the cabbage, cut into medium pieces and shred them in the food processor. Transfer the cabbage into a separate bowl, add salt, squeeze the lemon in and massage the salad until the cabbage becomes flexible. Place in the fridge for 2 ½ hours. After 2 ½ hours take the salad out, pour the oil in and mix well.
3. Get out a cutting board, plastic bag and tenderizer and tenderize all the chicken breasts until they are slightly flat. First dip the chickens in the egg mixture then rub the black pepper on both sides and finally coat them in sesame seed flour.
4. Heat a medium sized pan on a high heat with three tbsps of oil. Once the pan is hot place three chickens at a time, change to medium heat and cook for 30 sec on each side or until the coatings are brown and the chickens are well cooked. Repeat with the remaining chickens. After the chickens are cooked gently cut each piece into thick strips.
5. Once all the chickens are done get nine small flat bowls and generously divide the cabbage salad, chicken strips and sweet tomato sauce neatly and enjoy!