Slice each chicken breast horizontally and pound gently to an even thickness so the cutlets cook evenly.

Season the chicken lightly on both sides with salt and black pepper.

Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs.

Coat each chicken cutlet in flour, shaking off any excess to keep the coating light.

Dip the floured chicken into the beaten eggs, making sure the surface is fully coated.

Press the chicken gently into the panko breadcrumbs until completely covered without compressing the crumbs.

Let the breaded cutlets rest for about 5 minutes so the coating adheres better during frying.

Heat neutral oil in a skillet over medium heat until shimmering but not smoking.

Fry the chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through.

Transfer the fried cutlets to paper towels and allow them to rest briefly.

Mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl until smooth.

Slice the chicken and serve hot with the tonkatsu sauce on the side or drizzled lightly over the top.