Step 1: Prepare the Chicken. Pat chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap. Using a meat mallet or a rolling pin, pound the chicken until it’s about 1/4 to 1/2-inch thick. Season both sides generously with salt and black pepper.
Step 2: Set Up the Breading Station. Prepare three shallow dishes. In the first, add the all-purpose flour. In the second, whisk the eggs until well combined. In the third, spread out the panko breadcrumbs.
Step 3: Bread the Chicken. Dredge each pounded chicken cutlet thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg mixture, ensuring it’s fully coated. Finally, press the chicken firmly into the panko breadcrumbs, making sure every surface is generously covered.
Step 4: Chill (Optional, but Recommended). For the crispiest result, transfer the breaded chicken to a wire rack set over a baking sheet and refrigerate for at least 20-30 minutes. This helps the panko adhere better and reduces moisture, leading to a crunchier fry.
Step 5: Prepare Katsu Sauce. In a small bowl, whisk together the Worcestershire sauce, ketchup, soy sauce, and sugar until well combined. Taste and adjust seasonings if needed. Set aside.
Step 6: Heat the Oil. Pour about 1-2 inches of vegetable oil (or another neutral high-smoke point oil) into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Using a thermometer is highly recommended for consistent results.
Step 7: Fry the Chicken Katsu. Carefully place one or two breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Step 8: Drain and Rest. Once cooked, transfer the chicken katsu to a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes before slicing.
Step 9: Slice and Serve. Slice the chicken katsu into 1-inch wide strips. Serve immediately with a generous drizzle of homemade katsu sauce, alongside steamed rice, and a side of shredded cabbage.