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Ingredients
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For the chicken
Breading station
For frying
For serving
Method
Prepare the chicken
Trim and pound
Trim any excess fat from the chicken pieces. If using breasts, slice them horizontally to make two thinner cutlets or place each piece between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch (1.25 cm).
Season both sides of each chicken piece evenly with the salt, black pepper, and garlic powder.
Set up breading station
Place the all-purpose flour in a shallow dish. In a second shallow dish, whisk the eggs with the milk or water until combined. In a third shallow dish, spread the panko breadcrumbs in an even layer.
Working one piece at a time, dredge the seasoned chicken in the flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the panko so the cutlet is well coated. Set breaded cutlets on a wire rack or baking sheet. Repeat with remaining pieces.
Fry the katsu
Pour oil into a heavy skillet (cast-iron or stainless) until it is about 1/4 to 1/2 inch deep. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds.
Carefully add 1–2 cutlets to the hot oil without crowding. Fry until golden brown and crisp, about 3–4 minutes per side for thin cutlets (thicker pieces may need 4–5 minutes per side). Adjust heat as needed to maintain an even sizzle and avoid burning the panko.
Transfer fried cutlets to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you fry remaining cutlets.