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Step 1: Prepare the breading station by placing the flour, eggs, and panko breadcrumbs in separate shallow dishes.
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Step 2: Season the chicken cutlets with salt and pepper.
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Step 3: Dip each chicken cutlet in the flour, shaking off excess.
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Step 4: Dip the floured chicken cutlet in the beaten eggs, making sure to coat completely.
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Step 5: Roll the egg-coated chicken cutlet in the panko breadcrumbs, pressing gently to adhere.
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Step 6: Heat the vegetable oil in a large skillet over medium-high heat.
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Step 7: Add the breaded chicken cutlets to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
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Step 8: While the chicken is cooking, heat the curry sauce in a separate saucepan over low heat.
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Step 9: Serve the crispy chicken cutlets on top of a bed of cooked Japanese rice, spooning the curry sauce over the top.