Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)

2 boneless, skinless chicken breast halves, about 8 ounces (225g) each; or 4 boneless, skinless chicken thighs, 4 to 5 ounces (110 to 140g) each; or 4 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each

Kosher salt and freshly ground black pepper

1 cup all-purpose flour (about 5 ounces; 140g)

3 large eggs, thoroughly beaten

1 ½ cups Japanese-style panko bread crumbs (about 5 ounces; 140g)

Vegetable, canola, or peanut oil, for frying

subheading: To Serve:

Cooked short-grain white rice

Japanese-style pickles (sunomono), optional

Homemade or store-bought tonkatsu sauce

Directions at seriouseats.com

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