# Ingredient list:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 5 oz each
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Breading Station
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs
→ Frying
08 - 1 cup vegetable oil for shallow frying
→ Tonkatsu Sauce
09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin or honey
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon granulated sugar
→ Optional Serving Suggestions
15 - Shredded cabbage
16 - Fresh lemon wedges
17 - Steamed white rice
# Step-by-Step Guide:
01 - Place each chicken breast between plastic wrap sheets and pound to uniform 1/2-inch thickness. Season both sides generously with salt and black pepper.
02 - Arrange three shallow dishes: flour in first, beaten eggs whisked with water in second, panko breadcrumbs in third. Keep station organized for efficient coating.
03 - Dredge each seasoned cutlet in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off, then press firmly into panko crumbs to coat completely and evenly.
04 - Pour vegetable oil into large skillet and heat over medium until shimmering, approximately 340°F. Oil should be hot enough to sizzle immediately when tested with breadcrumbs.
05 - Place breaded chicken in hot oil, working in batches to avoid overcrowding. Fry 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F. Transfer to wire rack to drain.
06 - Whisk ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar in small bowl until fully incorporated and smooth.
07 - Rest fried cutlets 5 minutes before slicing into strips. Arrange on plates with tonkatsu sauce drizzled over or on side. Accompany with shredded cabbage, lemon wedges, and steamed rice.
