Hawaiian Chicken Katsu

Step by stepInstructions

1. Slice each chicken breast in half horizontally and pound to an even 1/2-inch thickness. Season with salt and pepper.
2. Set up a breading station: flour in one dish, beaten eggs in another, panko in a third.
3. Dredge each cutlet in flour, dip in egg, and press firmly into the panko to coat completely.
4. Heat the oil in a deep skillet to 350 degrees F. Fry the cutlets, two at a time, for 3 to 4 minutes per side until deep golden and cooked through.
5. Drain on a rack, slice into strips, and serve over rice with cabbage and a generous drizzle of katsu sauce.