Japanese Crispy Panko Chicken Katsu (2 Servings)

Butterfly the 270g chicken breast, split into two cutlets and pound each evenly to about 6–13mm thick.

Season both sides of the chicken with a total of 1/2 tsp kosher salt and 1/8 tsp pepper; wash hands and tools touched by raw poultry.

Set out flour (3 tbsp), one beaten egg mixed with 1/2 tbsp oil, and one cup panko in three separate shallow trays.

Dredge chicken in flour, tap off excess, dip in the egg mixture and gently press on panko evenly.

In a stable deep pot, heat about 710ml oil to 170°C, leaving ample headroom; keep all water and wet objects away from the hot oil.

Lower one cutlet at a time into the oil and fry until golden on both sides. Use a food thermometer to confirm the thickest part reaches at least 74°C.

Remove the cooked cutlets with tongs, drain on a wire rack and rest 2–3 minutes before slicing.

Serve as two portions with about 2 tbsp tonkatsu sauce in total and optional 100g shredded cabbage.

Refrigerate leftovers in shallow containers within two hours at 4°C or below, eat within two days and reheat to 74°C.