Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400 ºF (200 ºC). Line a rimmed baking sheet with parchment paper.
Butterfly the chicken breast and cut in half. Using a mallet or rolling pin, pound the chicken to equal thickness if necessary. Season salt and pepper on both sides of the chicken.
Coat each chicken piece in the flour and shake off any excess flour. Dip into the egg mixture and then coat with the toasted panko, pressing firmly to adhere to the chicken.
Place the chicken pieces on the prepared baking sheet (I recommend putting on a wire rack as I did in this recipe) and bake at 400 ºF (200 ºC) until the chicken is no longer pink inside (internal temperature should be 165 ºF (74 ºC)), about 25-30 minutes. Serve immediately or transfer to a wire rack so the bottom of the katsu doesn't get soggy from the moisture.
Serve with salad and tonkatsu sauce on the side.
Tonkatsu sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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