# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Breading
04 - 1/2 cup all-purpose flour (65 g)
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs (90 g)
→ Frying
08 - 1 cup vegetable oil (240 ml) for shallow frying
→ Tonkatsu Sauce
09 - 1/4 cup ketchup (60 ml)
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin or honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar
→ To Serve
15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)
# How-To:
01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
02 - Arrange flour in a shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering, approximately 340°F (170°C).
05 - Add chicken cutlets to the skillet, cooking in batches if needed. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain.
06 - Whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or honey), Dijon mustard, and sugar in a small bowl until smooth.
07 - Slice the chicken cutlets and serve with tonkatsu sauce alongside shredded cabbage, lemon wedges, and steamed rice as desired.
