Wrap the chicken in baking paper and using a rolling pin gently pound out the thick part of the chicken breast until the whole breast is the thickness of about 1.5cm.

Get 3 medium bowls

In bowl 1 place the flour and some salt and black pepper.

In bowl 2 place the eggs and beat them well. Again, season with some salt and pepper.

Bowl 3 place the Katsu curry crumb.

Take a flattened chicken breast and coat it in the flour. Then place it into the beaten egg and coat both sides. Lastly, coat the chicken in the Katsu crumb.

Place the breaded chicken onto a baking tray or plate while you heat some oil in a nonstick frying pan. Heat the oil over medium heat. If the oil is too hot the crumb will burn before the chicken is cooked in the middle.

Cook the chicken for about 8 minutes on each side. The internal temperature of the chicken should be 75ºC.