• 2 boneless, skinless chicken breasts
• ½ t salt
• ½ t black pepper
• 3 T all-purpose flour
• 2 eggs
• 1 c Panko (Japanese breadcrumbs)
• 4 c vegetable oil
• Tonkatsu Sauce

Cut the thickness of each chicken breast in half, so each half is approximately 1/2 inch thick. Cut the halves again width-wise (should be about 3″ wide).

In a shallow bowl, combine flour, salt, and pepper. In a separate shallow bowl, beat the eggs. In a third shallow bowl, place the Panko breadcrumbs.

Coat the chicken with the flour mixture and shake off any excess. Dredge each chicken piece in the beaten egg. Coat the chicken with Panko and remove any excess.

Heat oil (about 1-2 inches deep) in the cast iron skillet or a heavy-bottomed Dutch oven. The oil should be 350F.

Put 2-3 pieces of chicken in the oil at a time. Deep fry chicken until both sides are golden brown, about 5-6 minutes. Transfer to a paper towel-lined tray to remove excess oil. Make sure to keep the oil clean by removing separated pieces of breadcrumbs throughout deep-frying.

Serve immediately with tonkatsu sauce and rice.