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Katsu sando

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Season the chicken with salt and pepper.
  2. Coat each piece in flour, then egg, then panko, pressing the crumbs on firmly.
  3. Fry in a shallow layer of hot oil for 3 to 4 minutes a side, until golden and cooked through. Drain on kitchen paper.
  4. Butter one side of each slice of bread. Spread tonkatsu sauce on the other side.
  5. Layer the cutlet, and cabbage if using, between two slices, sauce side in.
  6. 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.