Chicken Katsu

Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.

Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.

Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.

Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don't overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.

Transfer to a paper towel–lined plate to drain. Season with additional salt.

Slice into strips and serve with tonkatsu sauce.