STEP 1: PREPARE THE CHICKEN

Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, about ½ inch. This ensures the chicken cooks evenly and remains tender. Season both sides of the chicken with salt and pepper.

STEP 2: SET UP A BREADING STATION

In three shallow bowls, set up your breading station. In the first bowl, add the flour; in the second bowl, whisk the eggs; and in the third bowl, place the panko breadcrumbs. This setup makes it easy to coat the chicken.

STEP 3: BREAD THE CHICKEN

Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing gently to ensure an even coating. Repeat for all the chicken breasts.

STEP 4: HEAT THE OIL

In a large skillet, pour enough vegetable oil to cover the bottom, about ¼ inch deep. Heat the oil over medium-high heat until it shimmers. To test if the oil is ready, you can drop in a few breadcrumbs; if they sizzle, it’s time to cook.

STEP 5: FRY THE CHICKEN

Carefully add the breaded chicken to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Adjust the heat as needed to maintain a steady frying temperature.

STEP 6: DRAIN AND REST

Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes to retain its juiciness.

STEP 7: SLICE AND SERVE

Using a sharp knife, slice the chicken katsu into strips for easy serving. Arrange the slices on a plate and serve with tonkatsu sauce on the side for dipping. For added crunch and color, garnish with shredded cabbage.