Steps

Halve the chicken breast. Pound til ~1/2" thick and season with salt and pepper

Dredge the chicken in the flour, shaking off excess. Dip into the beaten egg. Coat thoroughly with panko breadcrumbs.

Heat the oil in a small pan to 350°F. Fry the chicken until golden brown and cooked through ~2 minutes per side. Drain excess oil on a wire rack or paper towels.

Slice the chicken katsu into strips. Serve with shredded cabbage, lemon wedge and/or tonkatsu sauce if desired