Koreans have adopted donkatsu, a fast food favorite, from the Japanese. It’s typically made with pork pounded ultra-thin, then seasoned, breaded, and deep fried. I make mine with chicken, and skip the pounding—I don’t think it needs it, but you can make them thinner if you like—and I pan-fry it in a little less oil. You can serve these cutlets as a full meal, with boiled rice and a little shredded fresh cabbage, or kimchi, on the side. —Sohui Kim
Cut each breast horizontally into thirds, so you end up with 6 pieces. Season the chicken pieces with salt and pepper on both sides.
Set up 3 bowls for the coating: one with flour, one with beaten eggs, and one with panko.
Dip each piece of chicken in flour first, dusting off any extra; then into the eggs, making sure it is coated completely; and then finally into the panko, making sure the whole piece is evenly
coated. Let the coated chicken pieces rest on a plate for at least 15 minutes and up to 30.
Heat the oil over medium-high heat in a large skillet. Once the oil is shimmering, add the breaded chicken pieces to the pan making sure not to crowd them; you may need to cook them in batches. Let them cook until the cooked side is golden-brown, about 2 to 3 minutes. Flip them over and let the other side brown, about 2 to 3 minutes.
Remove the pieces to a paper towel-lined plate and let them rest for 10 minutes. Cut them into long thick strips and serve them with shredded cabbage, boiled rice, and whatever condiments you prefer for dipping.