just some katsu tips

katsu

Tricks for making, ordered by importance, katsu(european-style dish of japanese origin): 
1. Use panko, at least in the US there is a lot of "not-really" panko out there, especially when the label is in english. Generally panko 
should be a pale yellow color, be very airy, and elongated. It is essentially bread dough that has been electrocuted instead of baked, and
became popular after WW2. (besides this normal flour,egg,breadcrumb breading)
2. Precut and gently flatten(with a mallet) the meat. This should be done to increase surface area and decrease cook time. Deep or 
shallow fry should be done hot and fast, "oily-ness" is generally too much. 
3. Salt, salting ahead of time good, a few hours (3-4) is fine. I like to do this cutting/salting a day ahead of time. 

Cooking fast,hot and salting is the key to juicyness. 

I like this one(appinted Goodwill Ambassador of Japanese Cuisine by Japanese gov): https://www.youtube.com/watch?v=aASr5x0d3Ys
another chicken: https://www.youtube.com/watch?v=EJHKk_k6PzU