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!
40 MINUTES
EINFACH
OMNIVORE
JAPANISCH
582 PER PORTION
KNUSPRIGES
UMAMI
EVERDAY
MITTAGESSEN
GANZJÄHRIG
ÜBER DIESES REZEPT
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.
How to serve
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.
How to store
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.
Hi, ich bin Kimberly.
Wenn du mehr über mich erfahren möchtest, klicke hier!
Katsu Sando
- Dauer: 40 minutes
- Portionen: 4
Description
Empfohlenes Equipment
- scharfes Messer
- Schneidebrett
- medium-sized bowl
- plastic wrap
- meat mallet
- two plates
- three shallow dishes for breading
- large frying pan
- measuring spoons
Zutaten
- 8 slices white toast
- 40 g kewpie mayo
- 40 g tonkatsu sauce
- 250 g chicken breast
- 1.5 tbsp all-purpose flour
- 1 egg
- 3 tbsp panko bread crumbs
- 3 tbsp regular bread crumbs
- 50 g clarified butter
- 150 g red cabbage
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 4 butter lettuce leaves
ZUBEREITUNG
- 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
0 Kommentare