Crispy Chicken Katsu Sandos

• Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• While potatoes roast, in a medium bowl, combine radishes, coleslaw mix, 1 TBSP mayonnaise, juice from half the lime, a pinch of sugar, salt, and pepper (2 TBSP mayonnaise and juice from whole lime for 4 servings).

• Pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until about 1⁄2 inch thick. TIP: If your chicken is already about 1⁄2 inch thick, skip pounding. • Season all over with half the garlic powder, salt, and pepper. • In a shallow dish, combine panko, remaining garlic powder, and 1⁄2 tsp salt(1 tsp for 4 servings). Brush a thin layer of sour cream onto both sides of chicken (there might be more sour cream than you need). Working one piece at a time, press chicken into panko mixture until fully coated.

• Heat a 1⁄4-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. • Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated chicken in a single layer. Cook until panko is golden brown and chicken is cooked through, 3-5 minutes per side (thinner pieces of chicken will cook faster!). (For 4 servings, you may need to fry in batches.) • Turn off heat; transfer to a paper-towel-lined plate.