Chicken Katsu

Ingredients

• 4 (6 oz) boneless skinless chicken breasts, pounded thin
• 3/4 tsp table salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko bread crumbs
• about 3 cups, or as needed for 1/2 in vegetable oil, for frying
• 1/4 cup ketchup
• 3 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce

Before you start

• Pound chicken to 1/2-in thickness.
• Set out three shallow dishes for breading.

Directions

1. Season both sides: boneless skinless chicken breasts, table salt, black pepper.
2. Dredge, shake off excess: step 1, all-purpose flour.
3. Dip in: step 2, eggs.
4. Press into crumbs to coat: step 3, panko bread crumbs.
5. Heat oil 1/2 in deep to 325 to 350°F; fry in 2 batches without crowding, 3 to 4 min per side, to 165°F, then drain: step 4, vegetable oil.
6. Slice into strips: step 5.
7. Stir together: ketchup, Worcestershire sauce, soy sauce.
8. Serve with sauce: step 6, step 7.