Method

• 1.
  Slice each chicken breast in half horizontally to create 4 thinner fillets in total.
• 2.
  Place flour, eggs and panko in 3 separate shallow bowls. Dip chicken into flour, shake off excess, then dip into egg, then into panko, pressing down firmly to coat well. Transfer to a plate and chill for at least 30 minutes to set the crumb.
• 3.
  Pour oil into a large saucepan to a depth of 5cm. Place pan over medium-high heat. Once oil reaches 170°C (a piece of bread will turn golden in 60 seconds), carefully deep-fry 2 fillets at a time, turning only once during frying, for 3-5 minutes or until deep golden and cooked through.
• 4.
  Carefully transfer to a large plate lined with paper towel. Use in a sandwich or in a katsu curry.