Pound chicken breasts gently to an even thickness (about ½ inch).
Season both sides with salt and black pepper.
Coat the Chicken:
Dredge each chicken piece in flour, shaking off the excess.
Dip into beaten eggs, then press into panko breadcrumbs until fully coated.
Fry the Chicken:
Heat about ½ inch of vegetable oil in a skillet over medium-high heat.
Fry each chicken breast for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F / 74°C).
Transfer to a wire rack or paper towels to drain excess oil.
Slice and Serve:
Slice the chicken into strips.
Drizzle with tonkatsu sauce and serve with steamed rice or shredded cabbage.
