I usually not prefer deep-fried food, but this is one of my guilty pleasure... Chicken Katsu.
Season the butterflied chicken breasts on both sides with sea salt and pepper. I don't use egg for breading bread crumbs. Press into the crumbs until well coated on both sides. Heat 1/4 inch of graph seed oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Serve with arugula, baby green & red leaf lettuce, persian cucumber, tomatoes and grilled white corn.