Crispy panko chicken, soft bread, and a sharp sweet sauce. A katsu sando is a sandwich built to be eaten with both hands.
Katsu sando
- 2 chicken breasts, halved horizontally
- salt and pepper
- 3 tbsp plain flour
- 1 egg, beaten
- 100 g panko breadcrumbs
- vegetable oil, for frying
- 4 slices soft white sandwich bread, crusts removed
- 2 tbsp softened butter
- 4 tbsp tonkatsu or katsu sauce
- shredded white cabbage, optional
- Season the chicken with salt and pepper.
- Coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
- Fry in a shallow layer of hot oil for 3 to 4 minutes a side, until golden and cooked through. Drain on kitchen paper.
- Butter one side of each slice of bread. Spread tonkatsu sauce on the other side.
- Layer the cutlet, and cabbage if using, between two slices, sauce side in.
- Press down firmly, cut off the crusts if you like a neat finish, and slice in half.
What is a katsu sando?
A katsu sando is a Japanese sandwich of a crisp panko coated cutlet between two slices of soft white milk bread, with tonkatsu sauce and finely shredded cabbage. The crusts are cut off and the sandwich is sliced into neat rectangles.
It is sold in Japanese convenience stores, train stations and department store food halls, and the original was made with pork (tonkatsu). Chicken is a popular version.
Ingredient notes and UK swaps
- Bread: Japanese shokupan is soft and slightly sweet. A thick sliced soft white loaf or brioche is the best UK swap.
- Chicken: breast butterflied and pounded to an even thickness so it cooks evenly.
- Panko: Japanese breadcrumbs give a lighter, crunchier coating than regular breadcrumbs.
- Sauce: tonkatsu or Bulldog sauce. Mix ketchup, Worcestershire sauce and a little soy and sugar for a quick version.
Packing it for lunch
Let the cutlet cool for a few minutes before building the sandwich so the steam does not soak the bread. Wrap the sandwich tightly in cling film and press it gently for 5 minutes before slicing, which keeps the layers neat.
Tips for the best katsu sando
- Use soft, plain white sandwich bread, not anything crusty, so the sandwich presses down neatly.
- Press down firmly after assembling and let it sit a minute before cutting, so it holds together.
- A sharp knife gives a clean cut through the crumb without crushing the bread.
What to serve with a katsu sando
It is a full meal on its own, but a side of pickles or a simple salad cuts through the richness well.
Bread choice matters
Soft, crustless white bread (shokupan if you can find it) is traditional and gives the best contrast against the crisp cutlet, a heartier, crustier loaf works but changes the texture of the sandwich considerably, and is a bigger departure from the original than most other substitutions.
Frequently asked questions
Can I make a katsu sando with pork instead of chicken?
Yes. A thin pork loin steak, breaded the same way, is the more traditional version and works just as well.
Why is my katsu sando soggy?
Usually too much sauce, or assembling it too far ahead. Spread the sauce lightly and eat it soon after cutting.
Can I make it in an air fryer?
Yes. Spray the coated cutlet with oil and air fry at 200C for about 12 minutes, turning once.
