Pound chicken cutlets to an even thickness
Season both sides with salt and pepper
Set up three bowls: flour, beaten eggs, and panko breadcrumbs
Dredge each chicken cutlet in flour
Dip the floured chicken into the beaten eggs
Coat the chicken thoroughly with panko breadcrumbs
Press the breadcrumbs on firmly
Heat oil in a skillet over medium heat
Fry the chicken until golden brown and cooked through
Drain on a wire rack or paper towels
Slice the chicken into strips
Serve with tonkatsu sauce and rice if desired