Tokyo-Style Chicken Katsu Sando
A supremely satisfying Japanese sandwich featuring a crispy panko-crusted chicken cutlet nestled between pillowy milk bread, slathered with tangy-sweet tonkatsu sauce and a layer of cool, crunchy cabbage. This convenience store icon elevated to homemade perfection is the ultimate handheld lunch.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
+ 8 more ingredients
Instructions
Butterfly each chicken breast by slicing horizontally through the thickest part, opening it like a book. Gently pound to an even 1/2-inch thickness between sheets of plastic wrap. Season generously with salt and pepper on both sides.
Set up a breading station: flour, beaten eggs, and panko on separate plates. Coat each chicken breast in flour, dip in egg, and press firmly into panko, ensuring an even, thick coating.
Heat oil in a large skillet to 340°F (170°C), about 1 inch deep. Fry each cutlet for 4-5 minutes per side until deeply golden and cooked through (internal temperature 165°F). Rest on a wire rack for 3 minutes.
Toss the shredded cabbage with the rice vinegar and a pinch of salt. This adds brightness that cuts through the richness of the katsu.
Mix the tonkatsu sauce, Kewpie mayonnaise, and karashi together to make the sandwich sauce. Spread generously on one side of each bread slice.
Layer one slice of bread (sauce side up) with dressed cabbage, then the chicken katsu cutlet, then the second slice of bread (sauce side down). Press gently and trim the crusts off for the authentic katsu sando presentation. Slice diagonally and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI