Prepare the 2-Step batter.

Beat the egg in a bowl.

Add the cake flour and water to the egg.

Mix until the batter is smooth and no longer lumpy.

Adjust the batter thickness by adding water or flour as needed.

Cut the cheese slices into small pieces (fourths or thirds).

Remove the sinews from the chicken tenders.

Slice the chicken open lengthwise to about 1 cm wide.

Cover the chicken with plastic wrap.

Use a rolling pin to flatten the chicken to about 5 mm thick.

Season the chicken with salt and pepper.

Place the cut cheese on the flattened chicken.

Roll up the chicken tenders tightly from the bottom.

Dip the rolled chicken into the prepared batter.

Coat the batter-covered chicken thoroughly with panko breadcrumbs.

Heat frying oil in a deep fryer or large pan.

Deep fry the chicken cutlets in the hot oil until golden brown and crispy.

If using a smaller amount of oil, move the cutlets around the pan to ensure even cooking.

Serve the crispy cheese and chicken tender cutlets immediately.