Chicken Katsu & Tonkatsu Sauce

Here is a winner of a dinner I tried last night.  Very good....  Everyone loved it!

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

Directions

1. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

 

Here is a sauce recipe I found.  I added a few extras...

 

1 tsp. dry mustard powder

1 cup ketchup

¼ cup Worcestershire

4 tsp. soy sauce

 

Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.  (I added some garlic powder, ground ginger and a little honey.  My dad who does not care for "sauces" BBQ, A1, etc. really liked this sauce.)