Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until they’re about ½ inch thick. Sprinkle kosher salt and freshly cracked black pepper generously on both sides of the chicken to enhance its flavor.

Set Up the Breading Stations: In one shallow dish, add the flour. In another shallow bowl, crack the eggs and whisk them until smooth and frothy. In a separate shallow dish, add the panko breadcrumbs, creating a crunchy coating station.

Bread the Chicken: Dredge each chicken breast first in the flour, shaking off any excess, then dip it in the beaten eggs. Finally, press it into the panko bread crumbs, ensuring an even coating on both sides.

Heat the Oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium-high until shimmering.

Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).

Serve and Enjoy: Slice the chicken into strips and serve with rice, tonkatsu sauce, or shredded cabbage for a complete meal.