Katsu Sando
June 29, 2024 by Kimberly
Sink your teeth into the ultimate Katsu Sando – the most popular Japanese sandwich! Crispy chicken, tangy red cabbage, and creamy kewpie mayo nestled between soft bread – every bite is a flavor explosion!
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TOTAL TIME
40 min
SERVES
4 sandwiches
DIET
omnivore
EVERY RECIPE DESERVES
A Little Love Letter
Brace yourself for the crunch and savor of the Katsu Sando, a Japanese-inspired sandwich that’s taking the culinary world by storm. Featuring crispy panko-crusted chicken, this sandwich packs a punch with every layer of flavor.
Perfectly crispy and deliciously juicy, the Katsu Sando is best served immediately after assembly to maintain its textural contrast. Slice it in half to show off the beautiful layers of red cabbage slaw, green butter lettuce, creamy kewpie mayo and tonkatsu sauce.
While best enjoyed fresh, you can store the prepped ingredients separately in the fridge. The panko chicken can be kept for up to two days.
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Katsu Sando
- Total Time: 40 minutes
- Yield: 4 1x
Description
GOOD TO HAVE ON HAND
- sharp knife
- cutting board
- medium-sized bowl
- plastic wrap
- meat mallet
- two plates
- three shallow dishes for breading
- large frying pan
- measuring spoons
Ingredients
Units
Scale
- 8 slices white toast
- 40 grams kewpie mayo
- 40 grams tonkatsu sauce
- 250 grams chicken breast
- 1.5 tbsp all-purpose flour
- 1 egg
- 3 tbsp panko bread crumbs
- 3 tbsp regular bread crumbs
- 50 grams clarified butter
- 150 grams red cabbage
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 4 butter lettuce leaves
Instructions
- Cut the red cabbage into eighths and finely shred or slice one eighth. Place it in a medium-sized bowl and marinate with rice vinegar, sesame oil, and salt. Set aside.
- Detach 4 leaves from the head of lettuce and wash thoroughly. Pat dry and set aside.
- Halve the chicken breast lengthwise, then cut each half again crosswise. Place each piece between two layers of plastic wrap and pound to about 0.5 cm / 0.2″ thickness using a meat mallet. Lay the flattened meat on a plate.
- Set up a breading station with three shallow dishes or bowls. Fill the first dish with 1.5 heaped tablespoons of wheat flour, crack an egg into the second dish and whisk it. In the third dish, mix together 3 heaped tablespoons each of panko and breadcrumbs. Coat each piece of chicken first in flour, shaking off excess, then dip in the egg, and finally, press into the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded pieces side by side on a plate.
- Heat clarified butter in a large frying pan and fry the breaded chicken pieces on both sides until crispy, about 3 minutes per side or until cooked through. Let the meat drain on kitchen paper.
- Place half of the slices of bread flat on a clean work surface, then place a lettuce leaf on each. Top each with a piece of cooked chicken, followed by a zigzag pattern of Kewpie mayo and Tonkatsu sauce. Add about 2 tablespoons of red cabbage salad on top of the sauces. Finally, top the sandwiches with another slice of bread. If desired, trim the edges all around and cut the sandwiches in half in the middle with a sharp knife.
Notes
The calorie information may vary depending on the product used, country and region.
- Cook Time: 40 min
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