Directions

1. Place the chicken on a cutting board. Hold your knife parallel to the cutting board and slice each chicken breast in half. Lay a sheet of plastic wrap or parchment paper on top of the chicken and pound each cutlet to 1/4-inch thickness. Sprinkle each on both sides with salt.
2. Set up three dishes: one with the flour, one with the eggs and in the third dish, combine the panko breadcrumbs with the 4 tbsp of Shichimi Togarashi. One by one, dredge each cutlet in the flour, then the egg, then the panko-spice mix. I actually sprinkle a little extra Shichimi Togarashi on the egg-dipped cutlet before dredging in the panko mixture, but this isn't totally necessary. You can fry right away or keep the breaded cutlets in the fridge until you're ready.
3. In a large skillet, heat about a 1/4 inch of vegetable oil on medium heat. Fry the cutlets in batches until they are cooked through and crispy on the outside, about 2-3 minutes per side. Lay the finished cutlets on a wire rack to drain. Serve with Sriracha mayo.