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Difficulty: Moderate | Cooking Time: 30 minutes
Makes 2 servings


2 boneless chicken
Kosher salt
Freshly ground black pepper
1 egg
1/2 Tbsp. oil
Fresh panko*
Oil for deep frying
Tonkatsu Sauce* For Tonkatsu, I highly recommend you use fresh panko (we call it Nama Panko 生パン粉, and it’s not dried panko). If you can’t buy fresh panko at a Japanese store, spray regular panko with water and leave for 15 minutes. When you select panko, look for packages with bigger flake as they are suitable for Tonkatsu. Here’s regular panko you can find at Japanese or Asian market.



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