Chicken Katsu

Instructions

1. Prepare the chicken
   Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up breading station
   Prepare three shallow dishes: place flour in the first, beaten eggs in the second, and panko bread crumbs in the third. Arrange them in that order for an efficient breading process.
3. Bread the chicken
   Dredge each chicken piece in flour, shaking off excess. Dip into beaten eggs, ensuring complete coverage. Finally, press firmly into panko bread crumbs, making sure the entire surface is evenly coated with the crispy crumbs.
4. Heat the oil
   Pour vegetable oil into a large, heavy skillet to a depth of about ¼ inch. Heat over medium-high heat until the oil reaches 350°F (175°C). To test if the oil is ready, drop a few panko crumbs in - they should sizzle immediately.
5. Fry the chicken
   Carefully place breaded chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 165°F (74°C).
6. Drain and rest
   Transfer fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Let rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.
7. Slice and serve
   Cut chicken katsu into ½-inch wide strips across the grain. Arrange on plates alongside steamed rice and shredded cabbage. Drizzle tonkatsu sauce over the chicken or serve it on the side. Garnish with lemon wedges.