Chicken Katsu Sliders

Cut the chicken into pieces roughly the same size as the buns. 

Place the flour and curry powder in a bowl and season with salt and pepper. Whisk the eggs and soy together in another bowl and place the panko crumbs in a third bowl. 

Dust the chicken in the flour mixture, shaking off the excess. 
Dip in the egg mixture then coat in the crumbs, pressing them on well to adhere. 

Heat a little oil in a large sauté pan over medium heat then add the butter. When sizzling, cook the chicken until golden and fully cooked through. Drain on kitchen towels.

To assemble: Spread both halves of the buns with the mayo then a swirl of mustard. Top the bottoms with slaw, chicken and pickles. Sandwich with the tops and serve immediately.