Steps

1. Cut the chicken breast in half along the grain, then thinly slice against the grain to create bite-sized pieces. This is the key! It cooks quickly and stays tender without drying out.
   🕒 01:01
2. Lightly score the surface of the sliced chicken breast in a criss-cross pattern. This is the key! This makes it even more tender in a short time.
   🕒 02:08
3. Place the pre-treated chicken breast and 1/3 tsp salt in a plastic bag and knead thoroughly to ensure the seasoning is evenly distributed.
   🕒 02:26
4. Add 2 tbsp all-purpose flour and knead the bag until the flour is evenly coated on all the chicken breast.
   🕒 03:01
5. Add 2 tbsp grated Parmesan cheese and 1 beaten egg, and knead until well combined.
   🕒 03:19
6. Heat a frying pan with a half-and-half mixture of 3-4 tbsp vegetable oil and 3-4 tbsp olive oil.
   🕒 04:09
7. While the oil is heating, coat the chicken breast thoroughly with panko breadcrumbs.
   🕒 04:36
8. Once the oil is hot, pan-fry the panko-coated chicken breast. This is the key! Quick pan-frying makes it crispy yet tender.
   🕒 04:48
9. Once browned on one side, flip and continue to pan-fry until golden brown on the other side.
   🕒 05:12
10. Once both sides are nicely fried, drain well and transfer to a rack.
    🕒 05:28
11. Make the sauce. Melt 5g butter in a separate frying pan over low heat.
    🕒 05:52
12. Add 3 tbsp tomato ketchup and 3 tbsp Tonkatsu sauce to the melted butter and mix.
    🕒 06:06
13. Add 2-3 tbsp milk and stir, then heat until simmering. No need to reduce the sauce. This is the key! Adding milk mellows the rich sauce and also reduces its saltiness.
    🕒 06:18
14. Arrange the fried chicken katsu on a plate and generously top with the warm sauce.
    🕒 06:50