Cut chicken breasts in half to make 4 skinnier pieces. Like butterflying but go all the way through. Cover in plastic wrap or put in baggie. Flatten pieces with a meat mallet till even and a little under ½ inch thick. Can also use a pan to flatten chicken.

Create a dredging station with the flour, eggs, and panko. Also have a plate for the chicken to rest before frying.

Coat chicken in flour first, then egg, and finally in panko. Make sure to pat the panko in. Place chicken on a plate.

Heat up a ¼ inch of oil in a cast iron or stainless steel pan to about 350 degrees F.

Place chicken carefully into oil, don’t crowd the pan. If you need to do it in waves just keep the chicken already cooked warm in an oven.

Fry for about 2 ½ minutes each side. You want to cook till golden brown and cooked through.

Add cooked chicken to a clean plate lined with paper towel. Salt the chicken.

Cut into slices. Serve with cabbage, rice, and tonkatsu sauce.