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1
With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern.
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2
Lay a sheet of plastic wrap over the breasts and pound until they are about 1/2 inch thick.
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3
Season with salt and pepper.
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4
Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess.
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5
Dip each piece in the flour and egg again an then coat the chicken in the panko.
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6
In a deep, straight sided saute pan, heat about 1/4 inch vegetable oil over medium high heat until the oil ripples and simmers in the pan and instantly erupts into lots of bubbles when you dip a corner of the chicken breast into it.
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7
Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden on both sides, 4 to 6 minutes per side.
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8
If the oil seems to cool down to much during frying, increase the heat a little to maintain a steady bubbling action.
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9
Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.
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10
tonkatsu sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup.
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11
Bring to a simmer over medium low heat.
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12
Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes.
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13
Whisk in mustard and allspice.
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14
Cool to room temperature.
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15
The sauce will keep for 1 week in the refrigerator.
