Chicken Katsu with Tangy Slaw

When I first met my wife, I was not a fan of sushi. But what does that have to do with chicken katsu? When we would go out for sushi with her family I would order this dish, a) because it was cooked and b) it was delicious! This has become a staple in our house, oh and I am a huge sushi fan now....

Ingredients
Chicken:
2 chicken breasts
1/2 cup GF flour
1 cup GF panko bread crumbs
2 eggs
Salt and pepper
Purple Cabbage Slaw:
2 cups purple cabbage, sliced thin
1/2 white onion, sliced thin
1 tsp celery salt
1/2 cup vegetable oil
1/2 cup apple cider vinegar
1 tsp sugar
1/2 tsp black pepper
1/2 tsp Dijon mustard
Tonkatsu Sauce:
1/4 cup ketchup
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 tsp mirin
1/4 tsp Dijon mustard

Directions

1. For chicken: Slice each chicken breast in half the long way to make 4 thin chicken breast pieces. 
2. Beat the eggs together to create an egg bath in one bowl. In another bowl combine flour and salt and pepper. In a third bowl, put the panko bread crumbs.
3. In a frying pan, pour in enough oil so the chicken will be covered half way up when cooking. Turn burner to medium-high heat (monitor the temp when cooking).
4. Dip the chicken in the flour, then the egg bath, then the panko bread crumbs. Repeat for the rest of the chicken and cook in the frying pan, flipping only once.
5. For Tonkatsu Sauce: Combine all ingredients in a small sauce pan and bring to a simmer. Whisk to combine, then turn off heat.
6. For Cabbage Slaw: Thinly slice cabbage and onion and place in mixing bowl.
7. Combine the rest of the ingredients in a mason jar or measuring cup. Either shake vigorously to combine or whisk completely. Pour over cabbage mixture.
8. For Assembly: Cut chicken into strips and top with sauce (or use as a dipping sauce).
9. Serve with rice and the cabbage slaw.