Chicken katsu

 Here's a recipe for chicken katsu:

Ingredients: - 2 boneless, skinless chicken breasts - Salt and pepper - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup Japanese panko breadcrumbs - Vegetable oil for frying - Tonkatsu sauce (or Worcestershire sauce) - Cooked rice, for serving - Shredded cabbage, for serving

Instructions: 1. Start by pounding the chicken breasts gently to an even thickness. Season them with salt and pepper on both sides. 2. Prepare three shallow bowls or plates. Place flour in the first one, beaten eggs in the second one, and panko breadcrumbs in the third one. 3. Dredge each chicken breast in flour, making sure to coat it evenly and shake off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in panko breadcrumbs, pressing gently to ensure they adhere well. 4. Heat vegetable oil in a large skillet or deep-fryer over medium-high heat. The oil should be about 1 inch deep. 5. Carefully place the breaded chicken breasts into the hot oil, one at a time. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. 6. Remove the chicken from the frying pan and place it on a wire rack or paper towels to drain excess oil. 7. Slice the chicken into strips or bite-sized pieces. 8. Serve the chicken katsu over a bed of cooked rice, accompanied by shredded cabbage. Drizzle tonkatsu sauce (or Worcestershire sauce) over the chicken. 9. Enjoy your chicken katsu! Remember to adjust the cooking time depending on the thickness of your chicken breasts. Feel free to garnish with sesame seeds, green onions, or lemon wedges for added flavor.