Step 1: Prepare the Chicken

1. Lay each chicken breast between two sheets of plastic wrap and pound it to about 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender meat.
2. Season both sides of the chicken breasts with salt, pepper, garlic powder, and paprika.

Step 2: Bread the Chicken

1. Set up a breading station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and panko breadcrumbs in the third.
2. Dip each chicken breast into the flour, ensuring it’s fully coated. Shake off excess flour.
3. Next, dip the chicken into the beaten eggs, allowing any excess to drip off.
4. Finally, press the chicken into the panko breadcrumbs, ensuring an even, generous coating. Place the breaded chicken on a plate and repeat with the remaining pieces.

Step 3: Fry the Chicken

1. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of bread dropped into it sizzles immediately.
2. Fry the chicken breasts in batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
3. Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.

Step 4: Make the Tonkatsu Sauce

1. In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard until smooth. Adjust the sweetness or tanginess to your preference.

Step 5: Serve

1. Slice the chicken katsu into strips for easy serving.
2. Plate with steamed rice, shredded cabbage, and a drizzle of tonkatsu sauce. Garnish with sesame seeds, green onions, and a wedge of lemon.