Butterfly the chicken breast by slicing it in half horizontally.
Season the chicken with salt and pepper. This time (as in this photo) the meat was too big, so I cut into two. If your pan is big enough to fit the meat, you don't need to cut it.
Coat the meat with flour, dip in beaten egg, and coat with panko like making pork cutlets. You could freeze them for later use. To cook the frozen cutlets, defrost first before frying.
Heat vegetable oil in a pan. Fry both sides until golden brown. Slice into bite sizes and serve.
Story Behind this Recipe
My mother learned this recipe from her friend. This is our family's favorite cutlet dish.
I recommend serving this dish with grated daikon radish and ponzu. Alternatively, serve with sliced cabbage and Japanese Worcestershire-style sauce. When preparing the chicken, cut the meat evenly. Add a slab of meat from the thicker part to the thinner part to adjust the thickness.