Chicken Katsu Sando with Soft White Bread and Tangy Katsu Sauce
Inspired by techniques from Serious Eats and NYT Cooking.
Pounded chicken breast is coated in flour, egg and panko, shallow-fried to 74 °C, brushed with homemade katsu sauce and sandwiched in soft bread with mustard mayonnaise and cabbage.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- meat mallet or rolling pin
- 3 shallow dishes
- large deep frying pan
- deep-frying thermometer
- instant-read thermometer
- wire rack set on a baking tray
- small bowl
- serrated knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 647 kcal |
| Protein | 39.3 g |
| Carbohydrate | 65.2 g |
| of which sugars | 11.5 g |
| of which free sugars | 10.4 g |
| Fat | 24.7 g |
| of which saturates | 3.8 g |
| Fibre | 4 g |
| Salt | 2.26 g |
Protein per 100 kcal
6.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Chicken
- 450 g boneless, skinless chicken breasts 2 breasts
- ¼ tsp ground black pepper
- 40 g plain flour
- 2 large eggs
- 80 g panko breadcrumbs
- 500 ml neutral frying oil (sunflower, rapeseed or vegetable) for 4-5 cm depth
Katsu sauce
- 60 g tomato ketchup
- 2 tsp soy sauce
- 8 g soft brown sugar about 2 tsp
- 1 tsp cider vinegar
- 1 pinch ground cloves
- ½ tsp finely grated ginger
Sandwiches
- 30 g mayonnaise
- 1 tsp English mustard powder, mixed with 1 tsp water
- 8 thick slices soft white bread or milk bread about 35 g each
- 120 g white cabbage, very finely shredded
- 1
Prepare the cutlets. Halve each breast horizontally and pound to an even 1.5 cm so they match the bread. Season with pepper.
- 2
Coat. Dredge each cutlet in flour, dip in beaten egg and press firmly into the panko on both sides.
- 3
Make the sauces. Stir the ketchup, soy, sugar, vinegar, cloves and ginger in the small bowl until the sugar dissolves. Mix the mayonnaise with the mustard paste.
- 4
Fry. Heat 2 cm oil in the pan to 175 °C. Fry 2 cutlets at a time for about 3 minutes per side until deep golden and 74 °C in the centre. Drain on the rack for 3 minutes.
- 5
Build. Spread 4 slices of bread with mustard mayonnaise and top with cabbage. Brush each cutlet generously with katsu sauce on both sides, lay it on the cabbage and close with the other slices.
- 6
Cut. Press gently for 1 minute, trim the crusts with the serrated knife and cut each sando in half to show the cross-section.
Storage
Best eaten within a few hours. Wrap tightly and refrigerate for up to 1 day; the bread softens as it sits. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
