Perl's Chicken Katsu With Cornichon Remoulade - Biscayne Times

Ingredients

• 3.0 chicken breast
• 1.0 whole egg, beaten
• 1/2 cup all-purpose flour
• 1/4 cup panko
• 1/4 cup seasoned breadcrumbs
• cottonseed (preferred) or canola oil for frying
• Salt to taste
• 1/2 teaspoon capers, finely chopped
• 1.0 cornichons, finely chopped
• 1/2 teaspoon chives, finely chopped
• 1/2 teaspoon curly parsley, finely chopped
• 4 tablespoons + 2 tablespoons good quality mayonnaise
• 1.0 Dijon mustard
• 1.0 Dijon grain mustard
• 1/2 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/2 cup green cabbage, finely shredded
• 2.0 finely chopped green scallions
• 2.0 kimchi base
• 2.0 rice vinegar
• 1.0 hoagie roll (preferably challah)
• 1.0 slice Swiss cheese, at room temperature