- 6 tablespoons vegetable oil
- 1 egg, beaten
- 1 1/2 cups panko (Japanese-style bread crumbs)
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- salt and ground black pepper to taste
- Tonkatsu Sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seeds
- Heat the oil in a large skillet over medium heat. Place the beaten egg in a shallow dish. Measure the panko crumbs into a separate dish. Season the chicken with salt and pepper. Dip each piece in the egg to coat, then press into the panko crumbs to coat.
- When the oil is hot, add the coated chicken breasts. Fry on each side until golden brown, about 4 minutes per side. Transfer to serving plates and serve with tonkatsu sauce.
- To make the tonkatsu sauce, stir together the Worcestershire sauce, ketchup, soy sauce and sesame seeds in a small bowl.