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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
Ingredients
Method
- 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.
Notes
Nutrition figures are an estimate and will shift with the bread and amount of oil taken up during frying.
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.
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.
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- Tonkatsu sauce. Sharp and sweet, the classic katsu sando spread.
