– Begin by preparing the chicken breasts. If they are not already boneless and skinless, trim any excess fat and remove the bones. Then, pat them dry with paper towels and season both sides with salt and pepper to taste.

– Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs with 1 tablespoon of water until well combined. In the third dish, spread out the panko breadcrumbs in an even layer.

– Dredge each chicken breast first in the flour, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the panko breadcrumbs, pressing gently to adhere.

– Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep. Once the oil is hot, carefully add the breaded chicken breasts to the skillet, working in batches if necessary to avoid overcrowding.

– Fry the chicken for 5-6 minutes on each side, or until golden brown and crispy. Use tongs to flip the chicken halfway through cooking to ensure even browning.

– Once the chicken is cooked through and crispy, transfer it to a wire rack set over a baking sheet to drain any excess oil. Repeat the frying process with any remaining chicken breasts.

– Serve the Chicken Katsu hot, alongside tonkatsu sauce for dipping. For a traditional presentation, garnish with shredded cabbage and sliced green onions.
Enjoy!