Chicken Katsu

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1. 1Step 1: Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.
2. 2Step 2: Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.
3. 3Step 3: Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.
4. 4Step 4: 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.
5. 5Step 5: Transfer to a paper towel–lined plate to drain. Season with additional salt.
6. 6Step 6: Slice into strips and serve with tonkatsu sauce.