Step 1: Prepare the Chicken

Begin by prepping the chicken breasts. Lay them flat on a cutting board and, using a sharp knife, carefully slice each breast in half horizontally to create thinner cutlets. This ensures even cooking and helps achieve that perfect crispy texture. If necessary, use a meat mallet or rolling pin to gently pound the chicken to an even thickness—about ½ inch thick.

Step 2: Season and Set Up Breading Station

Season the chicken cutlets with salt, black pepper, and, if desired, a touch of garlic powder and paprika. Next, prepare the breading station:

1. Place the flour in a shallow dish.
2. In a separate bowl, whisk the eggs with milk and a splash of soy sauce for extra flavor.
3. In a third dish, spread out the panko breadcrumbs.

Step 3: Coat the Chicken

Take one chicken cutlet and dredge it in the flour, ensuring it’s evenly coated. Shake off any excess flour. Next, dip the chicken into the egg mixture, allowing the excess to drip off before pressing it firmly into the panko breadcrumbs. Make sure the entire cutlet is coated with a thick, even layer of breadcrumbs—this is the key to achieving the signature crispy exterior. Repeat with the remaining chicken pieces.

Step 4: Heat the Oil

In a large frying pan or skillet, heat about 1 cup of vegetable oil over medium heat. To test if the oil is ready, drop a few panko crumbs into the pan—if they sizzle and turn golden within a few seconds, the oil is at the perfect frying temperature (about 350°F or 175°C).

Step 5: Fry the Chicken

Carefully place the breaded chicken cutlets into the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and make the breading soggy. Work in batches if needed. Once done, transfer the cooked chicken to a wire rack or a plate lined with paper towels to drain excess oil.

Step 6: Slice and Serve

Allow the Chicken Katsu to rest for a minute before slicing it into strips. Serve it hot with a side of steamed rice, shredded cabbage, and a generous drizzle of Tonkatsu sauce. Enjoy!