1. Prepare the Chicken

• Slice each chicken breast in half horizontally to create 4 thin cutlets
• Pound each cutlet lightly between plastic wrap to even thickness (about ½ inch)
• Season both sides with salt and pepper

2. Dredge and Bread

• Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs
• Dredge each cutlet first in flour, then dip into egg, and finally coat thoroughly with panko
• Press breadcrumbs in gently to ensure a full coating

3. Fry the Chicken Katsu

• Heat ½ inch of vegetable oil in a skillet over medium heat
• Once hot (around 350°F / 175°C), carefully add the cutlets
• Fry 3–4 minutes per side until golden brown and cooked through
• Transfer to a paper towel-lined plate to drain excess oil

4. Prepare the Bread

• Trim crusts off bread slices if desired for traditional presentation
• Lightly toast or warm the bread if preferred, or keep soft for authentic texture

5. Assemble the Sandwich

• Spread mayonnaise on one slice of bread and tonkatsu sauce on the other
• Layer shredded cabbage over the mayonnaise side (optional)
• Place a crispy chicken cutlet on top of the cabbage
• Add any additional toppings like pickles or cheese
• Close the sandwich with the second slice of bread and press gently

6. Slice and Serve

• Slice the sandwich in half or into thirds for neat presentation
• Serve immediately with chips, fries, or a side salad