2 pieces whole boneless chicken breast,cut into 2 pieces each side
2 tsp seasalt
2 tsp ground pepper
2 tsp garlic powder
3 large eggs
1/2 cup milk
1/2 cup all purpose flour
1/4 cup rice flour
1 tsp salt
2 cups panko (Japanese plain bread crumb)do not use Italian or flavored bread crumb
1 cup canola oil
Tonkatsu sauce for dipping
1:Cut and slice boneless chicken into 2 pieces for each side of breast..Use meat mallet or meat tenderizer to tenderize the meat first before season with salt,ground pepper and garlic powder for 30 minutes or longer.
2:Prepare 2 flat trays or plates: One for flour mixture and another one for panko.Beat eggs with milk in a medium bowl.
3:Use aluminum skillet or fryer.Heat oil at 350 F or medium heat.Coat chicken with flour mixture ,then dip into milk mixture before coat with panko.(remember to coat the flour and panko thoroughly)
4:Slowly place chicken cutlet into the hot fryer.Fry chicken to 5-8 minutes or until lightly crisp golden brown.Remove chicken cutlet from fryer into prepare plate lined with paper towel to absorb excess oil.(Do not overlap or overcrowd the chicken when frying in the fryer or skillet)
5:Slice chicken cutlet,serve warm with tonkatsu sauce over steam white rice.