Heat the oven to 220 C / 425 F with a rack in the middle. Set a wire rack inside a 33 x 46 cm / 13 x 18 inch rimmed sheet pan and coat the rack lightly with cooking spray.

Heat the 2 tbsp oil in a 26 cm / 10-inch skillet over medium heat. Add the panko and stir constantly for 3 to 4 minutes, until evenly golden brown. Tip it into a shallow dish and let it cool while you prep the chicken.

Slice each breast in half horizontally to make 8 cutlets. Pound them between sheets of plastic wrap to an even 1.5 cm thickness, pat dry, and season both sides with the 1 tsp salt and the pepper.

Set the flour, beaten eggs and toasted panko in three shallow dishes. Dredge each cutlet in flour and shake off the excess, dip it in egg, then press it firmly into the panko on both sides. Place the cutlets on the rack with about 2 cm between them.

Bake for 18 to 20 minutes, flipping once at the 10-minute mark, until the crust is deep golden and a thermometer in the thickest cutlet reads 165 F / 74 C.

While the cutlets bake, toss the shredded cabbage with the rice vinegar, sesame oil and 1/4 tsp salt. In a small bowl, stir together the ketchup, Worcestershire, soy sauce and sugar until smooth.

Slice each cutlet into 2 cm strips. Divide the cabbage among four plates, fan 2 cutlets over each, and spoon over the sauce. Serve with lemon wedges.