Japanese Chicken Katsu

Instructions

1. Prepare the chicken
   Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Set up breading station
   Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Place them in this order for an efficient breading process.
3. Bread the chicken
   Dredge each chicken piece first in flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
4. Heat the oil
   In a large, heavy-bottomed skillet, heat oil to 350°F (175°C). You'll need enough oil to come halfway up the sides of the chicken (about 1/2 inch deep).
5. Fry the katsu
   Carefully place breaded chicken into the hot oil (working in batches if necessary to avoid overcrowding). Fry for 3-4 minutes per side until golden brown and crispy, and internal temperature reaches 165°F (74°C).
6. Drain and rest
   Transfer fried chicken to a wire rack set over paper towels to drain excess oil. Let rest for 2-3 minutes before slicing.
7. Slice and serve
   Cut each chicken katsu into 1-inch wide strips across the grain. Arrange on plates with shredded cabbage and steamed rice. Drizzle tonkatsu sauce over the chicken or serve on the side with lemon wedges.