Japanese Chicken Katsu Sandwich with Cabbage Slaw
Breaded chicken cutlets fried in panko, served on white bread with tonkatsu sauce and a vinegar sugar cabbage slaw.
- 300 g chicken breast
- 50 g plain flour
- 2 large eggs
- 100 g panko breadcrumbs
- 4 slices white bread
- 150 g white cabbage
- 60 ml mayonnaise
- 2 tbsp tonkatsu sauce
- 1 tbsp rice vinegar
- 200 ml vegetable oil
- 5 g caster sugar
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Add to a shopping listHow the shopping list works →- Step 1
Slice chicken breasts horizontally to make 4 thin cutlets. Pound gently to 1cm thickness.
- Step 2
Set up breading station: flour in one dish, beaten eggs in second, panko in third.
- Step 3
Finely shred cabbage. Mix with rice vinegar, sugar and pinch of salt. Set aside 15 minutes.
- Step 4
Heat oil to 170°C in deep pan or use deep fat fryer.
- Step 5
Coat each chicken piece in flour, then egg, then panko, pressing gently.
- Step 6
Fry chicken 3-4 minutes per side until golden and cooked through. Drain on kitchen paper.
- Step 7
Toast bread slices lightly. Spread mayonnaise on one side of each slice.
- Step 8
Drain cabbage slaw and squeeze out excess liquid.
- Step 9
Layer chicken, tonkatsu sauce and cabbage slaw between bread slices.
- Step 10
Trim crusts and cut diagonally. Serve immediately.
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