Directions

Slice the chicken breasts in half lengthwise down the center so that you have 4 thin and wide slices. Season with salt on both sides.

Put the flour in a plate, the panko in another plate, and the egg in a third plate. Dredge each slice of chicken in flour, then egg, and finally panko. Set aside.

Heat oil in a large skillet over medium-high heat. Cook chicken in batches, turning occasionally, until golden brown on each side.

Drain.

Slice and serve with tonkatsu sauce.