Back to 4 servings 1.5 lb boneless, skinless chicken breast or thigh, butterflied or halved horizontally and pounded to about 1/2 inch thick 0.5 tsp kosher salt, plus more for seasoning 0.25 tsp black pepper, freshly ground 0.5 cup all-purpose flour 2 large eggs, beaten 1.5 cups panko breadcrumbs, Japanese breadcrumbs neutral oil, such as canola, vegetable or rice bran, for frying, about 1/2 inch deep in a skillet tonkatsu sauce, store-bought or homemade, for serving steamed white rice, for serving shredded cabbage, for serving
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1 Step 1: Pound the chicken to an even thickness of about 1/2 inch, halving or butterflying thick breasts first. Season both sides with the salt and pepper.2 Step 2: Set up three shallow dishes: flour, beaten eggs, and panko. Coat each cutlet in flour, shaking off the excess.3 Step 3: Dip the floured cutlet in the egg, letting the excess drip off, then press it firmly into the panko so no bare spots remain. Set the breaded pieces on a rack or plate and rest 5 to 10 minutes so the coating adheres.4 Step 4: Heat about 1/2 inch of neutral oil in a large heavy skillet over medium heat until it reaches 340 to 350°F (170 to 175°C).5 Step 5: Fry the cutlets one or two at a time for 3 to 4 minutes per side, turning only once, until deep golden and the chicken is cooked through. Keep the oil near 340°F and do not crowd the pan.6 Step 6: Cook until the chicken reaches 165°F (74°C) in the thickest part; the juices should run clear and there should be no pink in the center.7 Step 7: Drain on a wire rack or paper towel-lined plate, season with a pinch more salt, and rest about 5 minutes.8 Step 8: Slice into strips just before serving and serve with tonkatsu sauce, steamed rice and shredded cabbage.getsaucepan.com/r/881fba32-2c12-5663-95ae-42e9d79a53e2
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