Makes 2 servings
Season the chicken with salt and pepper. Transfer the chicken to the refrigerator to cool for 1 hour up to overnight.
In three separate shallow dishes, add the flour into the
first, eggs into the second, and breadcrumbs into the third. Working one piece at a time, dredge the chicken cutlet in the flour, shaking off any excess. Dip the cutlet in egg, allowing excess liquid to run off, and transfer to the breadcrumbs. Press the chicken into the breadcrumbs gently on both sides to coat evenly.
In a large, heavy bottomed skillet, pour enough oil to fill the skillet ½-inch. Heat over medium until an instant-read thermometer reads 350°F. Working one piece at a time, fry the chicken until golden brown all over,
2 minutes on each side. Transfer the chicken to a paper towel-lined plate and season with salt. Repeat with the remaining chicken.
Slice the chicken into thin strips and serve immediately over rice with lemon wedges and tonkatsu sauce.
2 (8-ounce) chicken breasts, boneless and skinless, pounded into ¼-inch thick cutlets
Freshly ground black pepper
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Canola oil, for frying
Steamed white rice, for serving
Lemon wedges, for serving
Store-bought tonkatsu sauce, for serving