Crispy Egg-Wrapped Katsu Chicken

Prep Lay chicken between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Season both sides with salt and pepper. Melt butter in a small saucepan over low heat 60 seconds. Slice scallion on the bias and tear shiso leaves. Whisk harissa, ponzu, honey, sesame oil, and 1 tbsp lemon juice in a small bowl to a smooth glaze.

Build 1 Spread flour on one plate. Beat the breading egg in a shallow bowl. Spread panko on a third plate. Press chicken into flour, dip in egg, then coat in panko, pressing firmly so crumbs stick on both sides.

Sear Heat 2 tbsp neutral oil in a heavy skillet over medium-high 90 seconds until shimmering. Lay chicken in the pan and shallow-fry 2 minutes per side until panko turns gold but the cutlet is still slightly underdone in the center. Lift to a rack to rest 3 minutes.

Build 2 Lay 1 sheet of phyllo on a clean surface and brush generously with melted butter. Stack a second sheet at a 90-degree angle and brush again. Repeat with the remaining 2 sheets to create a thick layered square.

Build 3 Place the fried chicken cutlet in the center of the phyllo. Crack the filling egg directly on top of the chicken so the yolk sits in the center and the white spreads slightly. Fold the phyllo edges over the chicken like a parcel, sealing the seams by brushing with butter and pressing firmly.

Sear 2 Heat remaining 1 tbsp neutral oil in a heavy skillet over medium heat 60 seconds. Lay the brik parcel seam-side down in the pan and cook 3 minutes until the base turns deep gold. Carefully flip and cook 2 minutes more, until the second side is equally crisp and the egg yolk has just set inside.

Plate Lift brik katsu to a plate. Drizzle harissa-ponzu glaze generously across the top so it pools around the parcel. Scatter shiso, scallion, and sesame seeds over the glaze. Cut in half at the table to release the soft yolk and serve immediately.