Katsu Sando
Katsu Sando
Ingredients
- 150 g pointed cabbage
- 1 Big Chicken breast
- 2 Eggs
- 50 g Panko
- 50 g Flour
- 300-400 ml Neutral oil
- 3 tbsp Kewpie mayo
- 4 slices Brioche sandwich bread or shokupan
- 4 tbsp Tonkatsu sauce
- Salt & pepper to taste
Instructions
- Start with cutting the cabbage in fine pieces and add a pinch of salt, mix and let it rest for 15 minutes
- Cut the chicken breast diagonally with a knife and tap both fillets with the back of a knife to flatten them a little, sprinkle salt and pepper on them on both sides
- Prepare 3 bowls, 1 with flour, 1 with beaten egg and 1 with panko
- Heat a little pan and add the neutral oil, as much as needed to be able to have the chicken filets fully submerged
- Rinse the cabbage to remove the salt and squeeze all the water out, add to a bowl with 3 tablespoons of kewpie mayo and salt and pepper and mix together
- Flip the chicken through the flour, then through the egg and then through the panko, make sure the panko sticks well to all pieces
- When the oil is hot, place the chicken in the oil and leave it for 3-4 minutes each side until golden and crispy
- Take the chicken out of the oil and let it drip on a piece of kitchen roll paper
- Now we can assemble the sandwich
- Start with a good layer of tonkatsu sauce on a slice of bread
- Spread the other side with cabbage/kewpie mixture
- Put the chicken on top
- Finish by putting a little more tonkatsu sauce on the chicken and place the last slice on top
- If you want the Japanese Katsu Sando look, slice the crusts off the bread before slicing the sandwiches in half
- Enjoy!