To cook the rice, add 1 cup rice and two cups water. Bring to a boil, then reduce heat to very low and cover the pan. DON'T STIR THE RICE. Simmer for 10-12 minutes until all the water has evaporated. Remove from the heat.
Remove the lid and cover the pan with a tea towel or paper towel and return the lid. (this will stop it becoming wet). Set aside while you cook everything else.
Cook the Japanese Curry Sauce to the packet instructions. If they're in Japanese, just wing it - add a little water at a time - it thickens when hot, so just add a little at a time till you get a good thick pourable consistency. Cover and set aside while you prepare the cutlets.
Place your chicken between two pieces of plastic wrap, and using a kitchen mallet, pound them to flatten out to about 1 inch. Set aside.
Create a breading station with 3 separate bowls.
Bowl 1: Flour, seasoned with salt & pepper
Bowl 2: Beaten egg, mixed with 1-2 tbsp water
Bowl 3: Panko breadcrumbs
Dip the chicken into the flour, shake off the excess then dip into the egg. Shake off the excess egg and then dip into the Panko. Coat the chicken in breadcrumbs, pressing them firmly to stick to all parts of the chicken.
Lightly shake off the excess and place on a plate while you do the same for the second piece of chicken.
Leave these to dry a few minutes (it'll stop the breading coming off when you fry).
Heat the oil in a deep frying pan until just hot, not smoking. About 185ºC/370ºF.
Carefully place each chicken cutlet into the oil, away from yourself. Let them fry for about 5-6 minutes each side until the chicken is thoroughly cooked.
Rest on a plate.
To serve, cut the chicken into thick slices and arrange on the plate with the rice and a generous pouring of curry sauce.