Easy 20-min. Chicken Katsu

Instructions

1. On a large cutting board, lay your chicken breasts flat and butterfly each breast by equally slicing it halfway but not all the way through. You should be able to open the breast into two adjoined "wings".

2. Lay a piece of plastic wrap to cover the butterflied chicken breast to prevent the juices from splashing everywhere (optional). Using the back and side of your knife or a meat mallet, evenly tenderize the chicken breasts into thin slices, about 1/2-inch thick. Remove the plastic wrap.

3. Evenly season each chicken breast on both sides with salt and black pepper.

4. Place flour into a large shallow bowl. In the second bowl, beat your eggs. In the last bowl, evenly spread-out panko breadcrumbs. Evenly dredge each seasoned breast in all-purpose flour, then beaten egg and lastly in the panko breadcrumbs ensuring no bald spots.

5. In a large heavy-bottomed pan, heat vegetable oil on medium heat, around 350 degrees F with a digital instant read thermometer or insert a wooden utensil into the oil and look for bubbles.