• 2 5oz boneless, skinless chicken breasts
• 1 egg
• 3 tbsp flour
• 1 cup panko
• 3 cups oil

1. begin heating 1 1/2 inches of oil in a pot for deep frying, until it reaches 340 degrees. (for an 11 inch pot, this is about 9 or 10 cups of oil)
2. butterfly chicken breasts, and pound to flatten to a uniform 1/4 inch width. season both sides with salt and pepper.
3. prepare three bowls for katsu batter: one bowl of panko, one bowl of flour, and one bowl with the beaten egg and 1 tbsp of oil.
4. when oil is at temperature, begin deep frying filets. to batter a filet, coat it in flour, then egg, then panko.
5. cook each filet for 1 minute and 30 seconds on each side. when finished, transfer to a grate.
6. cut each filet into 1 inch strips and drizzle with BULL DOG SAUCE