- 2 chicken breasts
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 cup panko
- kosher salt
- vegetable oil
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.
Slice and serve with tonkatsu sauce.
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