Slice chicken breasts from 1 chicken into 4 parts, cut in half and then cut lengthwise.
Season both sides with salt and pepper. Refrigerate for 15 minutes.
Mix all the dry seasoning except breadcrumbs until evenly distributed.
Beat the eggs evenly in another bowl.
Coat the chicken breast respectively with flour mix, egg wash, flour mix, egg wash, and then breadcrumbs.
In a pan fry, heat the cooking oil over medium heat.
Fry the chicken katsu until nice and golden.
After the chicken katsu is cooked, rest it on a cooling rack to remove excess oil.
Serve with warm rice, ketchup and mayonnaise.