Begin by preparing the chicken breasts. Place each breast between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

Set up a breading station: In one shallow bowl, place the flour; in a second bowl, add the beaten eggs; and in a third bowl, put the panko breadcrumbs.

Coat each chicken breast in flour, shaking off any excess. Next, dip it into the beaten eggs, then coat both sides with panko breadcrumbs, pressing gently to ensure they adhere.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (you can test this by dropping in a piece of breadcrumb; it should sizzle), add the breaded chicken breasts.

Fry the chicken for approximately 4-5 minutes on each side or until golden brown and fully cooked. You may need to do this in batches to prevent overcrowding the pan.

Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

Slice the chicken katsu into strips and serve alongside cooked white rice, shredded cabbage, and a drizzle of tonkatsu sauce. Remember to garnish with sesame seeds!

Enjoy your crispy chicken katsu!