4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
2 large eggs, lightly beaten
3/4 cup all-purpose flour
1 cup panko bread crumbs
Oil for frying
Tonkatsu sauce
Description
Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with salt and pepper. In a shallow bowl, whisk eggs. Place flour and bread crumbs in separate shallow bowls. Dip chicken in flour to coat both sides; shake off excess. Dip in eggs, then in bread crumbs, patting to help coating adhere.
In a deep skillet, heat 1/2 in. of oil over medium-high heat. In batches, fry chicken until golden brown and juices run clear, 3-4 minutes on each side. Drain on paper towels. Serve with sauce.
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