Step 1

Season chicken cutlets with salt and white pepper

Step 2

In shallow dishes, whisk up eggs and season panko in second tray or dish with cilantro, granulated garlic and onion and ground ginger

Step 3

Heat oil over medium to medium-high heat in skillet

Step 4

Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle For the katsu sauce, mix up the ingredients in small serving bowl

Step 5

Heat oven to 250°F

Step 6

Have a platter or tray on hand to transfer chicken to

Step 7

Fry chicken cutlets to golden brown and cooked through, about 5 to 6 minutes, in batches if necessary to avoid crowding, then keep warm in low oven

Step 8

Serve cutlets with sauce to top them and cilantro lime rice (see Note) on the side