Chicken Katsu - cooking recipe

Ingredients

2 lb. chicken thighs (boneless)
2 large eggs, lightly beaten
1 (5 to 6 oz.) pkg. panko flakes
1 c. flour
salt and oil
1 bottle Tonkatsu sauce

Preparation

Slice open thick portions of chicken and make as flat as possible so that it will cook quickly.
Salt moderately and let stand at least 1 hour in refrigerator.
Put flour, eggs and panko flakes in three bowls.
Dip chicken in flour, then eggs and finally panko flakes.
(Be generous with flakes for crispy outer coating.) Fry until well done and golden brown in about 1/4-inch of oil. Drain on paper towels.
Slice into bite size pieces and serve with bottled Tonkatsu sauce.