1. Start by prepping your chicken breasts. Slice each breast horizontally to create two thinner cutlets, about 1/2 inch thick. This helps them cook evenly and stay juicy. Season both sides with salt and pepper.
2. Set up your dredging station: place the flour in one shallow bowl, beat the eggs in a second bowl, and put the panko breadcrumbs in a third bowl.
3. Coat each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs, making sure it’s well coated all over.
4. Heat the vegetable oil in a large skillet over medium heat. You want enough oil to cover the bottom of the pan about 1/4 inch deep. To test if it’s ready, drop in a few breadcrumbs—they should sizzle immediately.
5. Cook the chicken cutlets in the hot oil for about 3-4 minutes per side, until the crust is golden brown and the chicken reaches an internal temperature of 165°F. Avoid overcrowding the pan; work in batches if needed.
6. While the chicken cooks, prepare your tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, mirin (or honey), and Dijon mustard in a small bowl. Taste and adjust to your liking.
7. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
8. To assemble the bowls, divide the warm cooked rice into four bowls. Slice the chicken katsu into strips and place atop the rice.
9. Drizzle generously with tonkatsu sauce and garnish with sliced green onions and toasted sesame seeds if using.
10. Serve immediately, and enjoy the satisfying crunch and tangy sauce with every bite.

Here’s a little secret from my kitchen: I’ve found that letting the chicken rest for a minute before slicing helps keep the breading from falling off. Also, if your kids are anything like mine, they’ll appreciate the crispy texture, and the sauce makes it fun to dip and eat together.