Chicken Katsu

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1. 1Step 1: If you prefer not to deep-fry, use the Baked Chicken Katsu recipe instead.
2. 2Step 2: Gather all the ingredients.
3. 3Step 3: Butterfly the chicken breast: Using a sharp knife, score the top of the breast down the middle about halfway through the thickness, do not cut completely through. Turn the knife parallel to the cutting board and slice from the center toward one side to make it evenly thin. Stop before cutting through, and open it like a book. Then turn 180 degrees and butterfly the second side. Cut the chicken in half down the center to get two pieces.
4. 4Step 4: Pound the chicken pieces to an even thickness of about ¼–½ inch (6 mm–1.3 cm) with a meat mallet or the back of a knife.
5. 5Step 5: Season both sides with the salt and pepper.
6. 6Step 6: Add the oil to a medium, heavy-bottomed pot (I use a Staub 2.75 QT Dutch oven, 11 inches in diameter). The oil should be about 1½ inches (3.8 cm) deep. Start preheating to 340°F (170°C) over medium-low heat (or low heat if you need more time to bread).
7. 7Step 7: Set up three bowls or trays: one with the flour, one with the panko, and one with the egg whisked with the ½ Tbsp oil. The oil in the egg helps the breading stick and seals in juices.
8. 8Step 8: Dredge the chicken in flour, shake off excess. Dip in the egg mixture, then coat with panko, pressing gently. Shake off excess and place on a tray. Repeat with the other piece.
9. 9Step 9: Once the oil reaches 340°F (170°C), add one cutlet at a time. Keep the heat on medium and adjust to maintain the temperature. Fry for a total of 3 minutes, flipping at the halfway point, until golden brown on both sides.
10. 10Step 10: Remove the cutlet and let the oil drip off by holding it vertically over the pot for a few seconds. Transfer to a wire rack or paper-towel-lined tray, keeping it on its side to drain.
11. 11Step 11: Scoop out any fried crumbs from the oil with a fine-mesh strainer before frying the second cutlet. Keep the oil clean to prevent burning and darkening.
12. 12Step 12: Cut the chicken katsu into 1-inch (2.5 cm) pieces and serve with tonkatsu sauce. Optionally, serve with shredded cabbage salad, sesame dressing, and tomato wedges.
13. 13Step 13: For leftovers, store in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Reheat at 350°F (180°C) for 15–20 minutes if defrosted, or 30 minutes from frozen, until warm.