Chicken Katsu

4 chicken breasts boneless and skinless
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1/4 cup flour
2 large eggs beaten
2 cups panko bread crumbs
vegetable oil for frying

Katsu Sauce

1/4 cup ketchup
2 tablespoons oyster sauce
2 tablespoons Worcestershire sauce
1 1/2 tablespoons sugar

Whisk together and let sit for at least an hour before serving.

Using a mallet pound the chicken to an even thickness, about 1/2" thick then season with the salt and pepper and coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes before frying.
Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4-5 minutes on each side and serve with katsu sauce.

Katsu Sauce

Whisk together and let sit for at least an hour before serving.