Steps

1. Remove the skin from 2 chicken breasts.
   🕒 00:44
2. Make a cut into the thickest part of the chicken breast and open it up to even out the thickness.
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3. Season both sides with salt (to taste) and pepper (to taste).
   🕒 02:10
4. Lightly coat the chicken with all-purpose flour (to taste) and shake off any excess.
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5. Dip the chicken into beaten egg (to taste), then coat thoroughly with panko breadcrumbs (to taste). Lightly shake off excess crumbs. (Tip: Using homemade breadcrumbs made from crumbled bread will result in a fluffy texture).
   🕒 02:57
6. Place the breaded chicken into frying oil heated to 180℃ (350°F) and fry for 3 minutes on one side.
   🕒 03:25
7. Flip and fry for another 2 minutes.
   🕒 03:52
8. Remove the fried katsu to a plate lined with paper towels and let it rest for 4-5 minutes to finish cooking with residual heat. (Tip: Evening out the thickness ensures even cooking and a juicy result).
   🕒 04:08
9. In a bowl, add wasabi 1/2 - 1 tsp and dissolve it by adding lemon juice 1 tbsp.
   🕒 04:47
10. Add honey 1 tbsp and mix well.
    🕒 05:06
11. Add mayonnaise 5 tbsp and mix.
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12. Add soy sauce (to taste) and mix until smooth.
    🕒 05:50
13. Add 2 boiled eggs, strained through a sieve, and mix together.
    🕒 05:59
14. Line a plate with shredded lettuce (to taste) and place the fried katsu on top.
    🕒 06:44
15. Sprinkle with Sichuan peppercorn (to taste) if desired, and serve with the sauce. Enjoy!
    🕒 07:01