Prepare the Chicken:

• Slice each chicken breast horizontally to create two thinner cutlets. Pound them gently to ensure even thickness.
• Season both sides with salt and pepper.

Set Up Breading Stations:

• Place flour in one shallow dish.
• Beat eggs in a second shallow dish.
• Place panko breadcrumbs in a third shallow dish.

Bread the Chicken:

• Dredge each chicken cutlet in flour, shaking off excess.
• Dip into beaten eggs, allowing excess to drip off.
• Press into panko breadcrumbs, ensuring an even coating. For extra crispiness, press the breadcrumbs firmly onto the chicken.

Preheat the Air Fryer:

• Preheat your air fryer to 180°C (350°F) for about 5 minutes.

Cook the Chicken:

• Lightly spray both sides of the breaded chicken with cooking spray or brush with a small amount of oil.
• Place the chicken cutlets in a single layer in the air fryer basket. Cook in batches if necessary to avoid overcrowding.
• Air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 75°C (165°F).

Prepare the Tonkatsu Sauce:

• In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until smooth. Adjust the sweetness or tanginess to your preference.

Serve:

• Slice the chicken katsu into strips.
• Serve hot over steamed rice, accompanied by shredded cabbage.
• Drizzle with tonkatsu sauce and enjoy!