Prepare the chicken: Slice each chicken breast horizontally to make 2 thinner cutlets (you’ll have 4 total). Place them between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.

Set up your breading station: Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko. Keep them in that order.

Dredge the cutlets: Coat each cutlet lightly in flour, shaking off excess. Dip into the egg, letting extra drip off. Press firmly into the panko so it adheres well. Set on a tray to rest for 5 minutes. This helps the coating stick.

Heat the oil: Pour oil into a large skillet to a depth of about 1/4 inch. Heat over medium to medium-high until the oil shimmers. A breadcrumb should sizzle immediately when dropped in. Target 340–350°F if using a thermometer.

Fry the chicken: Add 1–2 cutlets at a time without crowding. Cook 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed to keep the oil hot but not smoking.

Drain and rest: Transfer cutlets to a wire rack set over a sheet pan, or to a paper-towel-lined plate. Sprinkle with a pinch of salt while hot. Let rest 2–3 minutes.

Make or stir the sauce: If mixing your own, whisk the ketchup, Worcestershire, soy sauce, sugar, and rice vinegar until smooth. Taste and tweak: add a pinch of sugar for sweetness, or more Worcestershire for depth.

Slice and serve: Cut the katsu into strips with a sharp knife. Serve over rice or alongside shredded cabbage. Drizzle with katsu sauce or serve it on the side. Add lemon wedges for brightness.