This chicken katsu is crispy on the outside and juicy on the inside. It's quick and easy, and just as good as what you'd find at a Japanese restaurant.
In a plastic bag, pound your chicken breasts to a thin filet, one at a time, with the flat end of a meat tenderizer. If you're using thin sliced, you may not have to do this step as it's already thin enough. Make sure to have padding underneath your plastic bag so you don't break your countertops!
In a shallow dish, add in flour, salt, and pepper. Mix around.
In another shallow dish, beat 2 eggs.
In yet another shallow dish, put your panko in.
Assemble the shallow dishes in the following order: flour, eggs, panko.
In a skillet, turn the heat on medium high and add a thin layer of vegetable oil to the pan, just enough to coat the bottom of the pan.
Take one of your chicken filets, dredge it in flour on both sides, then egg, then cover it in panko and shake off any excess.
Test the oil to see if it's hot by flicking some water in it. If it sizzles, you're good.
With tongs, put your breaded chicken in and cook on each side for about 3-4 minutes or until it's brown (don't burn it).
It shouldn't take long for the chicken to cook all the way through since they've been pounded out so thin.
Before you start on another filet, I would clear out the skillet of straggling panko crumbs. Just take a spatula and scrape them out. They'll burn if you keep them in there for your other filets and your house will smell like disaster :)
Repeat until all your chicken filets are cooked, slice into length-long pieces and serve with white rice. Don't forget to top with katsu sauce!
Notes
To Store. Store in an airtight container in the fridge for up to 3 days.
To Freeze. You can also store this in the freezer for 3 months.
To Reheat. You can reheat in a toaster oven, or in a 375F oven for about 6-7 minutes. You can also reheat the katsu in the microwave, but it will lose its crunch.