Steps

1. Slice chicken breast 170-180g and pound it into a coarse mince. Expert Tip! Pounding it into a coarse mince helps the seasonings absorb easily, prevents the meat from shrinking, and reduces moisture loss.
   🕒 04:23
2. In a bowl, add the pounded chicken breast, pizza cheese 35g, black pepper to taste, potato starch 1 tsp, and sake 1 tsp. Mix well by hand. Expert Tip! The fat from the cheese prevents the chicken breast from drying out, the potato starch acts as a binder, preventing moisture loss, and the sake adds moisture and richness.
   🕒 05:40
3. Lightly sprinkle seasoned salt to taste over the surface of the kneaded chicken breast.
   🕒 06:56
4. Spread panko breadcrumbs to taste in a frying pan (do not turn on the heat yet).
   🕒 09:01
5. Place the seasoned chicken breast on the panko, then sprinkle more panko on top to coat both sides evenly. Expert Tip! Coating the chicken directly in the frying pan instead of a tray reduces dishes to wash.
   🕒 09:09
6. Place the frying pan over medium heat and drizzle olive oil to taste around the edges.
   🕒 09:35
7. Cook until both sides are golden brown, adding a small amount of olive oil to taste when flipping. Expert Tip! The cheese fat will also render, making the panko crispy and crunchy. Since it's thick, cook slowly until cooked through.
   🕒 09:50
8. When you press it and feel it's firm and springy, it's a sign that it's cooked through. Transfer to a plate.
   🕒 12:05
9. Serve the cheese panko-crusted chicken breast on a plate, garnish with 1 lemon wedge, and if desired, lightly sprinkle with black pepper to taste and seasoned salt to taste. Enjoy!
   🕒 12:24