Optional: tonkatsu sauceshredded cabbage, rice for serving
Instructions
Flatten the chicken breasts to an even thickness and season with salt and pepper.
Coat each chicken breast in flour, shaking off the excess.
Dip into beaten eggs, then coat evenly with panko breadcrumbs.
Heat oil in a pan over medium heat and fry the chicken until golden brown and cooked through, about 4-5 minutes per side.
Let the chicken rest for a few minutes, then slice and serve with your choice of sides.
Notes
Pound the chicken to an even thickness for uniform cooking.
• Keep the oil at a consistent medium heat to avoid burning.
• Drain the cooked chicken on paper towels to remove excess oil.
• Double-bread for an extra-crispy coating.
• Let the chicken rest a few minutes after cooking for optimal juiciness.