Chicken Katsu

Place chicken breasts between two pieces of plastic wrap. Pound chicken breasts with a meat mallet to 1/2-inch thickness. Sprinkle with salt and pepper to season. Editor's Tip: If you don't own a meat mallet, you can use a heavy cast iron pan covered in plastic wrap.

In a wide, shallow bowl, whisk eggs till yolks are mostly smooth. Place flour and panko bread crumbs in separate shallow bowls.

Dip chicken in flour to coat both sides and shake off any excess. Then dip in the whisked eggs and let excess drip off. Lastly, dip in panko bread crumbs, patting evenly to help adhere the coating. Repeat for all four pieces of chicken.

In a deep skillet, heat 1/2-inch of oil over medium-high heat. In batches and being careful not to crowd the pan, fry chicken until golden brown and juices run clear, three to four minutes on each side. Drain on paper towels over a cookie sheet to prevent from getting soggy. Once cooled enough, slice katsu into long strips. Season with a drizzle of tonkatsu sauce. Editor's Tip: Check if your oil is hot enough by placing the tip of a wooden spoon in the oil. If bubbles form on the spoon, it's hot enough! Otherwise, use a kitchen thermometer—it should be about 325°F.