Quick Chicken Katsu

Ingredients

• 2 large (about 12 oz total) boneless skinless chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large, beaten eggs
• 1 1/2 cups panko breadcrumbs
• 1/2 cup, for frying vegetable oil
• 4 tbsp tonkatsu sauce
• 2 cups, for serving shredded cabbage(optional)
• 2 cups, cooked, for serving steamed white rice(optional)

Instructions

1. 1

   Butterfly each chicken breast and pound to an even 1/2-inch thickness, then season both sides with salt and pepper. (5 minutes)

2. 2

   Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and panko in a third. Dredge each cutlet in flour, dip in egg, then press firmly into panko to coat completely. (5 minutes)

3. 3

   Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry cutlets 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. (8 minutes)

4. 4

   Transfer cutlets to a paper towel-lined plate and rest 2 minutes, then slice into strips. Serve over rice with shredded cabbage and drizzle with tonkatsu sauce. (2 minutes)