Japanese cuisine · Dough, Pasta & Rice

Katsu Sando

Sandwich of soft white bread with crisp breaded chicken cutlet, tonkatsu sauce and fine shredded cabbage.

Ingredients · for 4 servings

• 4 boneless chicken breasts
• 120 g panko breadcrumbs
• 2 eggs
• 4 tbsp flour
• 8 slices white sandwich bread
• 200 g white cabbage
• 4 tbsp okonomiyaki sauce
• 3 tbsp Japanese mayonnaise (Kewpie)
• 1 tsp medium-hot mustard
• 400 g oil for frying
• Salt, pepper

Instructions

1. Pound the chicken breasts between plastic wrap to an even 1.5 cm thickness, season both sides with salt and pepper and let rest for 10 min.; shave the white cabbage into hair-thin strips and chill.
2. Place flour, whisked eggs and panko in three shallow dishes and coat the fillets one after another in flour, then egg, then press firmly into the panko until thickly covered all over.
3. Heat the oil in a wide pan to 170 °C and fry the cutlets 3–4 min. per side until the coating is evenly golden brown and crackles when lifted; drain on a rack.
4. Stir the mustard into the mayonnaise and spread it thinly onto the bread slices – the fat layer keeps the bread dry later on.
5. Distribute some cabbage over four slices, lay the cutlet on top, spread generously with okonomiyaki sauce and cover with the second slice; press the sandwich together briefly.
6. Trim off the crusts with a sharp knife, cut each sandwich into two or three strips and serve cut-side up so the layers stay visible.