Katsu Chicken Sandos

Katsu Chicken is an immensely popular Japanese dish, and for good reason. The evolution to a sandwich might seem like a novelty, but in fact the Katsu sandwich, or sando as it is affectionately known, has been around as a staple of Japanese food inspired and fused with western food for quite a while.

The sando works, because it combines the crispy crunch of breadcrumbed moist chicken, soft white bread, crunchy salad, and a flavour packed tonkatsu sauce. Simple! The perfect way to elevate your lunchbox to the next level.

Serves 2

Used in this recipe

Free Range Chicken Breasts, Skin Off (450g)

£11.35 £2.84/100gAdd to box

Free Range Chicken Breasts, Skin On (450g)

£11.10 £2.78/100gAdd to box

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Ingredients

150g Dorset Meat Company chicken breast fillet (approx. 1 chicken breast)
125g panko breadcrumbs
2tbsp plain flour
1 egg, beaten
25g white cabbage, shredded
25g carrot, grated
4 slices of fresh soft white bread, crusts removed.
2tbsp rapeseed oil

For the Tonkatsu dressing – (you can use ready made Katsu curry paste if you wish to save time, just add the mayonnaise).

4tbsp mayonnaise
2tbsp tomato ketchup
1 teaspoon soy sauce
1 tsp brown sugar
2 tsp mirin (rice wine vinegar)
1 tsp Worcestershire sauce
½ tsp fresh grated ginger
¼ clove garlic, grated
½ tsp mild curry powder

Method

Prepare your cabbage and carrot by finely shredding, and mixing.
Make the tonkatsu sauce (or mix the mayonnaise with a ready made katsu sauce)
Put the flour on a plate, and the breadcrumbs on a separate plate, and prepare the chicken. Slice the fillet lengthways to create two thinner fillets. Dust these in the flour, then dip in the beaten egg, and roll in the breadcrumbs.
Add 1cm depth of oil in a small pan, and gently fry the chicken, until the breadcrumbs are crisp and golden. Turn if the oil doesn’t cover the top of the chicken. Cook for around 4 minutes each side. To check the chicken is cooked, slice each fillet in half, as you would to serve, and it should be moist but not pink in the middle. Allow to drain and rest on kitchen paper.
Assemble your sando, with the chicken layed out on top of the sliced bread, followed by the salad, and then spread the katsu mayonnaise liberally under the top slice of bread. Slice into sandwich pieces, and serve.

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