Tonkatsu

Pound the chicken cutlets to an even thickness of about one centimeter using a meat mallet, then season both sides with salt and pepper.

Set up a breading station with three shallow dishes containing the flour, beaten eggs, and panko breadcrumbs arranged in order for easy coating.

Dredge each cutlet in flour, dip in egg, and press firmly into the panko breadcrumbs, ensuring an even and thick coating that will create maximum crispiness.

Heat vegetable oil to 170 degrees Celsius in a deep pot and fry each cutlet for six to seven minutes, turning once, until the coating is deep golden brown and the meat is cooked through.

Let the cutlets rest on a wire rack for two minutes, then slice into thick strips and serve over shredded cabbage with steamed rice and a generous drizzle of tonkatsu sauce.