Chicken Katsu

Place the chicken breasts between sheets of plastic wrap, or waxed paper, and flatten with a meat mallet or rolling pin to 1/4-inch thick. Season both sides of each breast with 1/4 teaspoon salt.

Spread the flour onto a plate. Pour the eggs into a shallow bowl and place the panko bread crumbs in a shallow dish. Coat chicken with flour, then eggs, and finally in the panko bread crumbs.

Heat an 8-inch skillet over medium heat and add the oil. Heat until the oil is simmering, about 3 minutes. Carefully place the chicken into the pan. Cook for 15 minutes, flipping halfway through, until the chicken is golden brown on both sides and registers 165ºF on an instant-read thermometer. Remove the chicken from the pan and place it on a paper towel-lined plate.

In a small bowl, stir together the ketchup, Worcestershire sauce, sugar, and oyster sauce. Slice the chicken into 1/2-inch strips. Drizzle with the katsu sauce and garnish with the green onions. Serve with the jasmine rice.