Prepare the meat

• Butterfly the chicken breasts or pork loins and pound them evenly to about 1/2 inch thick. If using chicken thighs, do not butterfly, just pound them evenly.
• Pat the meat dry with a paper towel so the breading sticks.
• Season both sides with salt and pepper.

Heat the oil

• Fill a deep pan halfway with neutral oil and heat over medium heat to 175 °C (350 °F).

Set up the dredging station

• Place the flour, beaten eggs and panko breadcrumbs in separate trays.

Bread the meat

• Coat the meat thoroughly in flour, dusting off any excess.
• Dip it in the beaten eggs, then press it into the panko breadcrumbs.

Deep fry the katsu

• Deep fry at 175 °C (350 °F) for 6 to 7 minutes, flipping halfway through, until golden brown and crispy.
• Season immediately with salt after frying.
• Scoop out any panko bits from the oil before frying the next batch.

Make the katsu sauce

• Combine the ketchup, Worcestershire sauce, oyster sauce and honey.

Serve

• Serve the katsu with rice, shredded cabbage and katsu sauce.
• For a katsu sando, spread katsu sauce and Kewpie mayonnaise on a slice of milk bread, add the katsu, shredded cabbage and more mayonnaise, then top with another slice of milk bread.