Curry-Spiced Chicken Cutlet Burger & Wedges

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.  • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and curry powder. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Wipe out and return frying pan to medium heat. Add katsu paste, the brown sugar, water and butter. Cook, stirring, until slightly reduced, 1-2 minutes.

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Thinly slice radish into half-moons. • In a medium bowl, combine shredded cabbage mix, radish, mayonnaise and a drizzle of rice wine vinegar.